tag:blogger.com,1999:blog-48055560131762373462024-03-15T14:29:55.998+08:00everything's herbed.....in Ela's kitchenElahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.comBlogger126125tag:blogger.com,1999:blog-4805556013176237346.post-33603609206908850462012-08-05T21:02:00.000+08:002012-08-27T17:18:32.190+08:00Lechon<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8sp4-OUFnLwvbq4O0bIm8fOdAi0r5z7b9wbXGOSbQTzja8iuU-eC0ryfDTeb9hY7N2ystNYMDlms01xQ6QKFfoSU6Az4quFX6r1xEbSFL6e4qJfYYYiqj2m89SqG9I_MSzXtsUYIc8A/s1600/P7290380.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB8sp4-OUFnLwvbq4O0bIm8fOdAi0r5z7b9wbXGOSbQTzja8iuU-eC0ryfDTeb9hY7N2ystNYMDlms01xQ6QKFfoSU6Az4quFX6r1xEbSFL6e4qJfYYYiqj2m89SqG9I_MSzXtsUYIc8A/s400/P7290380.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lechon Kawali</td></tr>
</tbody></table>
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Mom is on a cooking mode again. This time, we tried the <b>Maggi Lechon </b>presented by Chef Boy Logro of <i>Idol sa Kusina</i> cooking show in Channel 11.<br />
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Think lechon kawali and you’ll be thinking of pork liempo swimming in oil.<br />
This version of lechon kawali is the “healthier” version (baked) than the traditional lechon kawali which is deep fried in oil.<br />
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Procedure:<br />
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Boil 1 kilo whole liempo in about 2 liters of water with 2 packs of pork granules for 45 mins or until tender. Remove from broth and rub with 2 pcs 8-gram MAGGI MAGIC SARAP. Let stand for 15 minutes.
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Wrap liempo in foil and bake in a 350 F pre-heated oven (I used our turbo<br />
for this, setting it to "Roast"function) for 1 ½ hours or until golden and crispy.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_q2bOn5L2d0ojKTX8Wy00eerGy1zY-bhOc99-b5Y9XpIcgiMI2IeDbqPQLN85ihY_tcyk46lGSb_qegpbAC5vZkDAZ4ITz6CUSM30x8_mQzicirF6ZOrPh66A2bF7eNUqoRglf9U7hk8/s1600/P7290381.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_q2bOn5L2d0ojKTX8Wy00eerGy1zY-bhOc99-b5Y9XpIcgiMI2IeDbqPQLN85ihY_tcyk46lGSb_qegpbAC5vZkDAZ4ITz6CUSM30x8_mQzicirF6ZOrPh66A2bF7eNUqoRglf9U7hk8/s400/P7290381.JPG" width="400" /></a></div>
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Let the liempo rest for 10 minutes before chopping into serving pieces.<br />
Serve with lechon sauce or your favorite dip.</div>
Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com3Pila, Philippines14.2330556 121.363888914.1714906 121.28492490000001 14.2946206 121.4428529tag:blogger.com,1999:blog-4805556013176237346.post-8612410858367929162012-07-29T06:00:00.000+08:002012-08-27T17:25:35.880+08:00WHB# 344 Sinantolan<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white;">When our family transferred to Pila, Laguna, I tasted new dishes.</span><br />
There's sinampalukan (tamarind based dish) and kinamatisan<br />
(tomato-based dish). There is also Sinantolan(Santol dish),<br />
a great side dish to fried and grilled foods.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwxky2z_dIYPiCclD5m3TOqwD7SgXZ5_T-vnibAzBGPmtnSYTP5_HkNMzxOjAWXU5p5YgvWXY8ReF3DyZhnwvw1vaLHwzz3AGl5h2fvbOLQB7GwUOHz27Fv87r6qHdI0WsS1Cvcf3DEM/s1600/2012-07-16+11.43.04.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwxky2z_dIYPiCclD5m3TOqwD7SgXZ5_T-vnibAzBGPmtnSYTP5_HkNMzxOjAWXU5p5YgvWXY8ReF3DyZhnwvw1vaLHwzz3AGl5h2fvbOLQB7GwUOHz27Fv87r6qHdI0WsS1Cvcf3DEM/s400/2012-07-16+11.43.04.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Santol</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dj8DCt5u-7mdc7yaFpDrJLYBlVQs_B-rNTDCoX82wOU-4n9hoYI_JZSlVqOzFmtwVnwOQTLIJRIzoiMylCmwdPFvk02cKQRtoroIUSjgae-QbyiQgMkGOQDvYVgUvuv_iYGhLHjB3XY/s1600/2012-07-16+11.42.43.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dj8DCt5u-7mdc7yaFpDrJLYBlVQs_B-rNTDCoX82wOU-4n9hoYI_JZSlVqOzFmtwVnwOQTLIJRIzoiMylCmwdPFvk02cKQRtoroIUSjgae-QbyiQgMkGOQDvYVgUvuv_iYGhLHjB3XY/s400/2012-07-16+11.42.43.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Santol</td></tr>
</tbody></table>
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<b>Santol</b> (<i>Sandoricum koetiape</i>), also known as wild mangosteen,<br />
is usually eaten ripe. The fruit is sour-sweet with a pleasant tart<br />
taste. There are varieties that are very sour even when ripe.<br />
These varieties are good with sinantolan dish.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNkJjaIeYYvwSWbTcTvfwTyG2SFOpz9k_CX1ZKbJIY0w5vrns3GwdRouaRr8qQJi_nc6t7oRlH4pnjMH85M_LGX-eTyDIRhmP6GnLGP8b5KxfKgDFgIvVpGCNCmx5H5bRdEad6SXFHb8/s1600/P6010080.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNkJjaIeYYvwSWbTcTvfwTyG2SFOpz9k_CX1ZKbJIY0w5vrns3GwdRouaRr8qQJi_nc6t7oRlH4pnjMH85M_LGX-eTyDIRhmP6GnLGP8b5KxfKgDFgIvVpGCNCmx5H5bRdEad6SXFHb8/s400/P6010080.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sinantolan</td></tr>
</tbody></table>
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<div class="hrecipe">
<span class="item">
</span>
<div class="fn">
<span class="item">Sinantolan</span></div>
<span class="item">
</span>
<br />
Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">15 pcs</span>
<span class="name">Santol</span>
</li>
<li class="ingredient">
<span class="amount">1 Cup</span>
<span class="name">coconut cream</span>
</li>
<li class="ingredient">
<span class="amount">2 Cups</span>
<span class="name">coconut milk</span>
</li>
<li class="ingredient">
<span class="amount">3 pcs</span>
<span class="name">Siling Haba (finger Chillies)</span>
</li>
<li class="ingredient">
<span class="amount">3 to 4 TBSP</span>
<span class="name">Alamang (fermented tiny shrimps or krill)</span>
</li>
<li class="ingredient">
<span class="amount">4 cloves</span>
<span class="name">Garlic (crushed)</span>
</li>
<li class="ingredient">
<span class="amount">1 medium</span>
<span class="name">onion (sliced)</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Cut Santol in half and remove seeds. Prepare a bowl with water
</li>
<li class="instruction">
and grate santol pulp on it using a kudkuran (a bench coconut grater).
</li>
<li class="instruction">
If you don't have a kudkuran, you can peel off the skin of the santol,
</li>
<li class="instruction">
remove the seeds and grate in a food processor adding a little amount
</li>
<li class="instruction">
of water. Squeze grated pulp to remove the juice. This is done to </li>
<li class="instruction">remove the "tart" taste.</li>
<li class="instruction">
</li>
<li class="instruction">
Place all ingredients in a pan except the coconut cream. Bring to a boil,
</li>
<li class="instruction">
stirring occasionally. When the mixture is almost dry, add the coconut
</li>
<li class="instruction">
cream and simmer until oil appears on the side of the pan.
</li>
<li class="instruction">
Remove from heat and serve.
</li>
</ol>
</div>
I am submitting this entry to<br />
Weekend Herb <span style="background-color: white;">Blogging (WHB) </span><br />
<span style="background-color: white;">hosted by dear </span><span style="background-color: white;">Marta of </span><br />
<a href="http://viaggiarecomemangiare.blogspot.com/" style="background-color: white;" target="_blank">Miangare e un po come viaggare</a><span style="background-color: white;">. </span><br />
<span style="background-color: white;">WHB is a weekly event featuring</span><br />
<span style="background-color: white;">specific herb or plant ingredient </span><br />
<span style="background-color: white;">in your recipe. </span><span style="background-color: white;">Halo of </span><br />
<a href="http://cookalmostanything.blogspot.com/2008/09/whb-year-four-recaps.html" target="_blank"><span style="background-color: white;">Cook Almost</span><span style="background-color: white;"> </span><span style="background-color: white;">Anything</span></a> oversees<br />
the event.<br />
<br /></div>
Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com0Pila, Philippines14.2330556 121.363888914.1714906 121.28492490000001 14.2946206 121.4428529tag:blogger.com,1999:blog-4805556013176237346.post-59431864988577244062012-07-15T22:50:00.001+08:002012-07-15T23:58:13.269+08:00I eat in Phitsanulok<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
<span style="background-color: #783f04;"></span><br />
Twice, I was able to visit my sister in Phitsanulok, Thailand.<br />
Being food lovers, we based out sightseeing in places<br />
where there are good food. My sister joked that I have alreayd<br />
toured the whole Phitsanulok, checking out these food stops<br />
and we even got lost a few times.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeaknAKfUYxM1G44M2rBZCl3xipCEoYsmwGcJ21kIUy48UAGf4oaTr7iHbN79lKB1DUxSBcc8a9ndhyphenhypheneMNx_R4hREPZirZp5MCixctf0Ym1X6XT-GuL16v7ElT4EvMtOsuq38DFWgHZE/s1600/PC300502.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeaknAKfUYxM1G44M2rBZCl3xipCEoYsmwGcJ21kIUy48UAGf4oaTr7iHbN79lKB1DUxSBcc8a9ndhyphenhypheneMNx_R4hREPZirZp5MCixctf0Ym1X6XT-GuL16v7ElT4EvMtOsuq38DFWgHZE/s400/PC300502.JPG" width="400" /></a></div>
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Paephufathai restaurant along the Nan River serves the tastiest<br />
Tom Yum in Phitsanulok.<br />
<span style="background-color: white;"><br /></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-left: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZK3QZsUHlp4L2HBbDAWEn_grHPLn4MDl1PBKBzXFqHecoYPv1CL9Jj43SPb523RZujfjbeTJlg0FUOnfXQQLgThgpTWmFUjlAz0mJ6ssRlXjReVcsVtICM00DqFBoS0zKFW_MVbBJezs/s1600/PC300476.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZK3QZsUHlp4L2HBbDAWEn_grHPLn4MDl1PBKBzXFqHecoYPv1CL9Jj43SPb523RZujfjbeTJlg0FUOnfXQQLgThgpTWmFUjlAz0mJ6ssRlXjReVcsVtICM00DqFBoS0zKFW_MVbBJezs/s400/PC300476.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tom Yummy!</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp7L81QI3b858YOIfup55-IVsW1FKcUkGQeXRGt8-50E3Pw56riLn-cQThja5Ar83QpOt0hBY9LVem8FJT8Rkdstzmky7u8yxl56eqDgaI5unInO0iktrF4-_uUeVAaV1tFv1AgCnVKL8/s1600/P6141890.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp7L81QI3b858YOIfup55-IVsW1FKcUkGQeXRGt8-50E3Pw56riLn-cQThja5Ar83QpOt0hBY9LVem8FJT8Rkdstzmky7u8yxl56eqDgaI5unInO0iktrF4-_uUeVAaV1tFv1AgCnVKL8/s400/P6141890.JPG" width="400" /></a></div>
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These sheds on the other side of the Nan river becomes alive at night<br />
as tables are set up for diners.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkL4dc4G3g0pwlK-JH8vfwXL2dVl5OHyHJQWTaIr_vtK-qhgCWgHt-15Vk8wAbP029hBHPaqFBeBGPv0rZtiYxx0NM-it_G5A_lAORai7jsXVLjlJ3zML2NDzoyvkJNW4-OcFpKBhzt58/s1600/P6111843.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkL4dc4G3g0pwlK-JH8vfwXL2dVl5OHyHJQWTaIr_vtK-qhgCWgHt-15Vk8wAbP029hBHPaqFBeBGPv0rZtiYxx0NM-it_G5A_lAORai7jsXVLjlJ3zML2NDzoyvkJNW4-OcFpKBhzt58/s400/P6111843.JPG" width="400" /></a></div>
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Most customers are students and teenagers who wants to hang out<br />
for cold drinks and shakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Te64QeyWdZTcgl-O0kvlKmXIYqYqqYymUbrfQFL_oYW4_4rOTTcldmVFwluCxPAfdLeW9Nxr0XbiFAHhWI6Ab9rbWp8Kdh5Va-MtGCym3LB9RoQFeeeLve1rDm9OnusipdYerofv0Qc/s1600/P6111839.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Te64QeyWdZTcgl-O0kvlKmXIYqYqqYymUbrfQFL_oYW4_4rOTTcldmVFwluCxPAfdLeW9Nxr0XbiFAHhWI6Ab9rbWp8Kdh5Va-MtGCym3LB9RoQFeeeLve1rDm9OnusipdYerofv0Qc/s400/P6111839.JPG" width="400" /></a></div>
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I wanted something exotic shake but the waiter had trouble understanding<br />
I ended with plain milk shake with some corn flakes on top.<br />
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We did got lucky with this delicious squid salad for only 50 Baht<br />
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Stir fried chicken with nuts at Vinmarn Din Restaurant.<br />
It was the first time I was served with whole chilies mixed in the recipe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHsq0oFJXdBr5Tuz9fpyImfVrocS5iGwHGm3Kwy1BrAj4sH4mYqNEZGoPeAuWWV89TUKxXE10mlRXSuNLtAUq9xrOhq066DXhFyCrJ9mwsljSHGaNgnGcOwnQ7iUCsoefd64it-JHz7fs/s1600/P6120112.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHsq0oFJXdBr5Tuz9fpyImfVrocS5iGwHGm3Kwy1BrAj4sH4mYqNEZGoPeAuWWV89TUKxXE10mlRXSuNLtAUq9xrOhq066DXhFyCrJ9mwsljSHGaNgnGcOwnQ7iUCsoefd64it-JHz7fs/s400/P6120112.JPG" width="400" /></a></div>
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I saw these weird looking fruit in the grocery called Sa-la. It's sour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPECmB9lBgliXzs187CGo_ge-g-wTvfWVAIwPGAUCV4Q3bjolZkPMBIOOOravJL-36_Vg0A_oDxFAmNTw7yoKznDClMXzcczZJQvsD5Ko4bW7GNVczA6lP94P_alu93si5IOBV_4nNEH4/s1600/P6140133.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPECmB9lBgliXzs187CGo_ge-g-wTvfWVAIwPGAUCV4Q3bjolZkPMBIOOOravJL-36_Vg0A_oDxFAmNTw7yoKznDClMXzcczZJQvsD5Ko4bW7GNVczA6lP94P_alu93si5IOBV_4nNEH4/s400/P6140133.JPG" width="400" /></a></div>
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Near my sister's place, you can buy Pork Krapao for only 30Baht.<br />
I forgot to tell the cook not to make it too spicy and she even served it<br />
with hot sauce on the side!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hyphenhyphenOU8DXS5I8AWv3KP20GER9W2E4cykqh38vUIUztGE0yUMaaLoWWXgrTIGNsZFmEHo6y5zNvE5aG_P2GYmA7QZYKh5EjNX5qJxlz_GR6dAWi99z1vcSy5y758SEwED93ebY6bSQGnIw/s1600/PC300417+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hyphenhyphenOU8DXS5I8AWv3KP20GER9W2E4cykqh38vUIUztGE0yUMaaLoWWXgrTIGNsZFmEHo6y5zNvE5aG_P2GYmA7QZYKh5EjNX5qJxlz_GR6dAWi99z1vcSy5y758SEwED93ebY6bSQGnIw/s400/PC300417+(2).JPG" width="400" /></a><span style="background-color: white;"><br /></span><br />
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A few meters from Wat Phra Mahathat is the Hanging Feet restaurant.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZcXOroJ7Ir9FqVndPXSCR6nGy1B3lBlIth3fVh7HrdcN0RdCABarsS2e0g1gEaSWF4dqTYqY0k0uEASr_FoFJD9XjC8czM2NcuY34agNG9Z7SktNgsmkoY8BzkzoZLt8-g-uy31MhNs/s1600/PC300435+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZcXOroJ7Ir9FqVndPXSCR6nGy1B3lBlIth3fVh7HrdcN0RdCABarsS2e0g1gEaSWF4dqTYqY0k0uEASr_FoFJD9XjC8czM2NcuY34agNG9Z7SktNgsmkoY8BzkzoZLt8-g-uy31MhNs/s400/PC300435+(2).JPG" width="400" /></a></div>
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There are no chairs provided you sit on the side of the restaurant<br />
with your fee hanging beside the wall, hence the name.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivh6u6OxuaKNLqyn8aTz0u-F4glyFnGEv2S8oVhtgemf4NHV2EEhHf074Sx9WHRLLLJ1dm5EcjOh3ekXPGkAe6se-PyWdJZJxZR-jHvtRChyphenhyphenPqAB-WCzjsHm-D0VIm-FxK7HrWnXLKrZQ/s1600/PC300433.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivh6u6OxuaKNLqyn8aTz0u-F4glyFnGEv2S8oVhtgemf4NHV2EEhHf074Sx9WHRLLLJ1dm5EcjOh3ekXPGkAe6se-PyWdJZJxZR-jHvtRChyphenhyphenPqAB-WCzjsHm-D0VIm-FxK7HrWnXLKrZQ/s400/PC300433.JPG" width="400" /></a></div>
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Inside there are tables where you can squat while eating.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJq9ZJy0ke6pZD7xffCq1x3_HLadOHIPH42PqbEy0xQz7cxptdDSjkZdJsIeUX_7rVjljTFclm29p7K9WCmwKeEDbDY9249jBzRo3VVfTwIZT1ivJdNeLWFysmmpQCBjkfFoVWMcoieXs/s1600/P6150197.JPG" imageanchor="1" style="background-color: white; clear: left; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJq9ZJy0ke6pZD7xffCq1x3_HLadOHIPH42PqbEy0xQz7cxptdDSjkZdJsIeUX_7rVjljTFclm29p7K9WCmwKeEDbDY9249jBzRo3VVfTwIZT1ivJdNeLWFysmmpQCBjkfFoVWMcoieXs/s400/P6150197.JPG" width="400" /></a><br />
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Basil, celery, cucumber, string beans,cabbage are the usual<br />
vegies served raw with your meal. Take you pick.</div>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com0Phitsanulok, Thailand16.8342404 100.43965615.861632899999998 99.1762285 17.806847899999998 101.7030835tag:blogger.com,1999:blog-4805556013176237346.post-27684377084639446882012-05-13T06:00:00.000+08:002012-05-20T19:22:00.656+08:00Five Spice Roasted Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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Today is Mother's Day.<br />
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Mom's special request today is roasted chicken for lunch<br />
and <a href="http://everythingsherbed.blogspot.com/2010/07/ppn-pinoy-style-spaghetti.html" target="_blank">Dad's Pinoy Style Spaghetti</a> for dinner. She made some<br />
vegetable tempura to go with the chicken but I forgot to take<br />
pictures of it.<br />
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Instead of the usual <a href="http://everythingsherbed.blogspot.com/2009/03/lechon-manok-with-tanglad.html" target="_blank">lemongrass roasted chicken</a>, I opted for a simple recipe,<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwBrRoNT8DP94UdhTJyWzOGtu7e0p44bwMbbvCsydji_j5YoyFxLw1AH1krZfnU4Pa2eH3O7sxcw4zHSz0ciADe2yrt3K0w85n52CKrM9nGP-ClD2wGkRFIFX8mD5WYEP0qvi-_1N968/s1600/P5130055.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlwBrRoNT8DP94UdhTJyWzOGtu7e0p44bwMbbvCsydji_j5YoyFxLw1AH1krZfnU4Pa2eH3O7sxcw4zHSz0ciADe2yrt3K0w85n52CKrM9nGP-ClD2wGkRFIFX8mD5WYEP0qvi-_1N968/s400/P5130055.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Five Spice Roasted Chicken</td></tr>
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It's very easy to make. Choose chicken parts you like. Clean and pat dry.<br />
Rub salt, pepper and five spice to chicken parts and let stand for 30 minutes.<br />
Roast chicken until cook about 30 minutes. Rest for 10 minutes before serving.<br />
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Happy Mother's Day to all moms!<br />
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<a title="FoodTripFriday" href="http://www.foodtripfriday.net" target="_blank"><img title="FTFBadge" src="http://img.photobucket.com/albums/v358/fickleminded/FTF.png" alt="FTFBadge" width="250" height="125" /></a>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com1Pila, Philippines14.2330556 121.363888914.2022731 121.3244069 14.263838100000001 121.40337090000001tag:blogger.com,1999:blog-4805556013176237346.post-58925665389610350042012-04-29T16:36:00.001+08:002012-04-29T22:28:07.288+08:00catsup packets, leftovers and pizza<div dir="ltr" style="text-align: left;" trbidi="on">
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Homemade pizza is so easy to make.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBJlcgaZ8fvNQ5_lyzj73OqKORgz5CH0QbT_4yjIeR_8TmlWqG4VUBOPNjLf-9M-V0alP4ioTgGpufT4LUi4GRfVhF0ZkDnoUr5X7siBVhPjGWUNnf7LiUqoDxGcdAnOOj5ZcuZw5UaA/s1600/P4290297.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBJlcgaZ8fvNQ5_lyzj73OqKORgz5CH0QbT_4yjIeR_8TmlWqG4VUBOPNjLf-9M-V0alP4ioTgGpufT4LUi4GRfVhF0ZkDnoUr5X7siBVhPjGWUNnf7LiUqoDxGcdAnOOj5ZcuZw5UaA/s400/P4290297.JPG" width="400" /></a></div>
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I always keep those leftover breakfast meals ( hotdogs, ham, embutido,<br />
tocino) during the week. Come Sunday, I got plenty for my pizza toppings.<br />
If I forgot to buy pizza sauce from the grocery, I use <a href="http://everythingsherbed.blogspot.com/2011/11/catsup-packets-and-shrimps.html" target="_blank">catsup packets</a><br />
for the sauce.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyxZ6MIrbBj3WBhPFYFlxPxtuU2LEYpZm7PsAnSLl4QkUs9qJLVCw-Uaf2SpuwpptIqUeACsrazj6NOFiUP7uwMjVMMtOOUEhp8uQvWH2pr2zTgvfmI1YD6OQh9vJaLg747-z515NbGE/s1600/P4290308.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyxZ6MIrbBj3WBhPFYFlxPxtuU2LEYpZm7PsAnSLl4QkUs9qJLVCw-Uaf2SpuwpptIqUeACsrazj6NOFiUP7uwMjVMMtOOUEhp8uQvWH2pr2zTgvfmI1YD6OQh9vJaLg747-z515NbGE/s400/P4290308.JPG" width="400" /></a><br />
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No pizza crust? I use bread instead. Pandesal, sliced bread, monay<br />
sliced thinly. And I am not shy on the toppings. Sprinkle some<br />
Italian seasoning to make it feel "authentic". :D<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11rRS_XxYCXnxuHVrvml2FdpLZyipN7QppyMyHeRvuQfiO561U1cjoiuZmH-JJOMGJ3dngbYEb2CEtcSr9pNV33w3-UZl5KSe7Ey624h9_S0z46qPdWklYUSoH8I6qWdeuE4xdA9EVD4/s1600/P4290310.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11rRS_XxYCXnxuHVrvml2FdpLZyipN7QppyMyHeRvuQfiO561U1cjoiuZmH-JJOMGJ3dngbYEb2CEtcSr9pNV33w3-UZl5KSe7Ey624h9_S0z46qPdWklYUSoH8I6qWdeuE4xdA9EVD4/s400/P4290310.JPG" width="400" /></a><br />
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Pop in the oven toaster for a few minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibg_VEGUgGlnbVQcWjw32Hi4oObJpxzXDVEJF9YEEIGLe03B5bt_5Lgnav87msiI6027LJdk7N3_72GJVxQdefR_7GyGMXnhO3oFqmlS8xK3L45kqqixsgeQvFAZhk0nG7VcaHLaSb2ok/s1600/P4290317.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibg_VEGUgGlnbVQcWjw32Hi4oObJpxzXDVEJF9YEEIGLe03B5bt_5Lgnav87msiI6027LJdk7N3_72GJVxQdefR_7GyGMXnhO3oFqmlS8xK3L45kqqixsgeQvFAZhk0nG7VcaHLaSb2ok/s400/P4290317.JPG" width="400" /></a></div>
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I've got myself a pizza!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKaiTx5hDPU0LdKPPKDTfBiFGgyp1ihco9z9aeftmyV45iFt9sFrvtfyC1iMQGln9brL164pXBpBOzFggap4LI5WdfTdJ5NVV9JxBJ-rdhOC0sh191qdhK8pjhCxffTDjXbZ3EsfpMvM/s1600/P4290326.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKaiTx5hDPU0LdKPPKDTfBiFGgyp1ihco9z9aeftmyV45iFt9sFrvtfyC1iMQGln9brL164pXBpBOzFggap4LI5WdfTdJ5NVV9JxBJ-rdhOC0sh191qdhK8pjhCxffTDjXbZ3EsfpMvM/s400/P4290326.JPG" width="400" /></a><br />
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Those extra pizza, I keep in a tight container and freeze. Next time<br />
I crave for pizza, I just pop one in the toaster.<br />
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I just stumbled on Mellow Yellow Monday and I got intrigue.<br />
This one's for all yellow lovers.<br />
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<a href="http://mellowyellowmonday.blogspot.com/" target="_blank"><img alt="MellowYellowMondayBadge" border="0" height="200" src="http://i280.photobucket.com/albums/kk196/drowseymonkey/MYM.jpg" width="200" /></a> </div>
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</div>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com3tag:blogger.com,1999:blog-4805556013176237346.post-64585527958045331602012-04-22T06:00:00.000+08:002012-04-22T20:00:39.286+08:00Crispy Kangkong<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPS11qspwQsISdmvU3BKCdxLVfhA1fnslPg8b8Dtl8rs8nFblkZAB90pu1B_gbw8CxjodI4YaNfmtA4m-St87NoHrNtIfTd0ICmGBk-PyUn8p3gQhQpfl0VDE5U-lmQH7IT76V6svsM4/s1600/P7030053.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPS11qspwQsISdmvU3BKCdxLVfhA1fnslPg8b8Dtl8rs8nFblkZAB90pu1B_gbw8CxjodI4YaNfmtA4m-St87NoHrNtIfTd0ICmGBk-PyUn8p3gQhQpfl0VDE5U-lmQH7IT76V6svsM4/s400/P7030053.JPG" width="400" /></a><br />
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<a href="http://en.wikipedia.org/wiki/Ipomoea_aquatica" target="_blank">Kangkong</a> is abundant in our place. I was complaining to Dad<br />
about the kangkong growing in our backyard. It has taken a lot<br />
of space and needed to be trimmed. Dad says he’d make some<br />
pickled kangkong with the trimmings. And I made <i><b>crispy kangkong</b></i><br />
with the leaves.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwosOQUtwuAFObqKsCrruZs5kYjdld9lNXM0hgF2d5436jOZWvb1VdSuVnpAqhH34cJi7vD4OO-GAoaUfTeuxPn__tDZ8TJUPQHGah39Byi1u_r-InjzVqf7NZ0ZVBPynLnryAbPcquw/s1600/P7030054.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwosOQUtwuAFObqKsCrruZs5kYjdld9lNXM0hgF2d5436jOZWvb1VdSuVnpAqhH34cJi7vD4OO-GAoaUfTeuxPn__tDZ8TJUPQHGah39Byi1u_r-InjzVqf7NZ0ZVBPynLnryAbPcquw/s400/P7030054.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">kangkong is rich in iron and fiber<br /></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuu1NiQaCbj9vQZPEvw6s67-_0I4Yy3zgyiikS0nJ68VGeG7-OSyZ3NDCyDlxcJhmyeZ_6_QQGZhb5lWjSDCT5isuG4p_QrEweBqdoTEFJ43KWKywdenj0Esenzrow80dOvz4esOm1zIQ/s1600/P4220260.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuu1NiQaCbj9vQZPEvw6s67-_0I4Yy3zgyiikS0nJ68VGeG7-OSyZ3NDCyDlxcJhmyeZ_6_QQGZhb5lWjSDCT5isuG4p_QrEweBqdoTEFJ43KWKywdenj0Esenzrow80dOvz4esOm1zIQ/s400/P4220260.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">crispy kangkong</td></tr>
</tbody></table>
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kangkong leaves<br />
cooking oil for frying<br />
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batter: 2 Tbsp cornstarch<br />
1 Tbsp water<br />
1/2 teaspoon salt<br />
2 egg whites<br />
<br />
dip: 1 cup yogurt<br />
1 tsp crushed garlic<br />
paprika<br />
curry powder<br />
<br />
clean the kangkong and remove the stalks (you can reserve<br />
this to make adobong kangkong). pat dry the leaves using a<br />
napkin. set aside.<br />
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mix well the ingredients for the dip.refrigerate.<br />
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in a bowl, mix the batter ingredients. heat the oil<br />
until very hot. Dip each kangkong leaves in the batter<br />
and deep fry until the leaves turns dark green. drain<br />
in paper towel.<br />
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Serve with yogurt dip.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4h3qh1_iCrPTDJzsKjv0S0LE5qIXQo1htLtPHdkc-QnyiShD4h2i5l4T44-ix4ykXhKT5pEsEXgcXAijQE1ub79ZODmfl5nQ_ogkfCz7hvLszcWamZOY35XRzOri1wJNj5MXcGnhcg88/s1600/whb330.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4h3qh1_iCrPTDJzsKjv0S0LE5qIXQo1htLtPHdkc-QnyiShD4h2i5l4T44-ix4ykXhKT5pEsEXgcXAijQE1ub79ZODmfl5nQ_ogkfCz7hvLszcWamZOY35XRzOri1wJNj5MXcGnhcg88/s200/whb330.png" width="200" /></a></div>
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<br />
Sharing this crunchy appetizer<br />
to all <a href="http://cookalmostanything.blogspot.com/2008/09/whb-year-four-recaps.html" target="_blank">Weekend Herb Blogging</a><br />
enthusiasts hosted by Graziana<br />
of <a href="http://www.erbeincucina.it/" target="_blank">Erbe in Cucina</a>.<br />
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</div>
</div>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com2Pila, Philippines14.2330556 121.363888914.2022731 121.3244069 14.263838100000001 121.40337090000001tag:blogger.com,1999:blog-4805556013176237346.post-47791959135788661042012-04-15T06:00:00.000+08:002012-04-15T16:37:25.541+08:00Paho<div dir="ltr" style="text-align: left;" trbidi="on">
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When summer approaches, I am always on the lookout for <b><i>Paho</i></b>.<br />
It's a small variety mango about 2 inches long with a very short season<br />
(a few weeks to a month about March to April).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7mDzv-iszG-XD0ExmRQMjzUby2CHDVCSG_3e-MYsYqJBX5krrl4VlwLXWr6c0Io0bTYIPK3YNo301u_H21XQRhiJaa12eWkpYTokie_jvf9iR98M7RT0rDesTDihXpngrNb6yatmuaw/s1600/2012-04-04+08.19.43.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7mDzv-iszG-XD0ExmRQMjzUby2CHDVCSG_3e-MYsYqJBX5krrl4VlwLXWr6c0Io0bTYIPK3YNo301u_H21XQRhiJaa12eWkpYTokie_jvf9iR98M7RT0rDesTDihXpngrNb6yatmuaw/s400/2012-04-04+08.19.43.jpg" width="400" /></a></div>
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Paho can be eaten raw, pickled or made into salsa. It has the pungent<br />
aroma of concentrated dill with a taste of unripe green mango.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-D3aahKxPaNSnEA0JEiUFREop-FoueXkKbueVwXWGg2nBvVeQz_CQ-U92K-S2pwCX_3SonQC2TIN-E7_4SOpfAuxW4vv90j2Lmp8UhXM56O7wj8moqwBiK05dqFF4M32cOjFp_YbRz44/s1600/2012-04-06+17.32.34.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-D3aahKxPaNSnEA0JEiUFREop-FoueXkKbueVwXWGg2nBvVeQz_CQ-U92K-S2pwCX_3SonQC2TIN-E7_4SOpfAuxW4vv90j2Lmp8UhXM56O7wj8moqwBiK05dqFF4M32cOjFp_YbRz44/s400/2012-04-06+17.32.34.jpg" width="400" /></a></div>
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Paho with tomatoes and <a href="http://everythingsherbed.blogspot.com/2009/03/salted-eggs-making-2nd-time-around.html" target="_blank">salted eggs</a>. A perfect appetizer for<br />
any fried or grilled dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdHiLcVQ6RBYsIZYAlhsSwJQj4hTg2WZoTlAwn-hpnhrLMb50w1E4riorzTHbQgJwhiAJh9CNhp2Qt2082uXIDibCLYedkVtcHC_YB0MEVdcqwPfPaLtZh-Q0j7uDJgA7epNXWsFMFgQ/s1600/6a00d835508b1869e20168e9bfee01970c-120wi.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdHiLcVQ6RBYsIZYAlhsSwJQj4hTg2WZoTlAwn-hpnhrLMb50w1E4riorzTHbQgJwhiAJh9CNhp2Qt2082uXIDibCLYedkVtcHC_YB0MEVdcqwPfPaLtZh-Q0j7uDJgA7epNXWsFMFgQ/s1600/6a00d835508b1869e20168e9bfee01970c-120wi.png" /></a></div>
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This is my entry to <a href="http://cookalmostanything.blogspot.com/2008/09/whb-year-four-recaps.html" target="_blank">Weekend Herb Blogging</a><br />
event hosted by Simona of <a href="http://briciole.typepad.com/blog/" target="_blank">Briciole</a>.<br />
<br /></div>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com1tag:blogger.com,1999:blog-4805556013176237346.post-9150721557106489422012-04-08T17:22:00.000+08:002012-04-08T17:26:40.677+08:00Ukoy / Okoy<div dir="ltr" style="text-align: left;" trbidi="on">
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We always have vegetable lumpia (vegetable spring rolls) during Good friday.</div>
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Since it's a no-meat day, tokwa (tofo or soy bean cake) is used. Lunch would</div>
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be <i>Lumpiang Hubad</i> (<i>Naked Spring Rolls</i>, a spring roll minus the spring roll </div>
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wrapper hence the name) with sweetened garlic sauce. Leftover veggies would</div>
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then be wrapped in spring roll wrapper and fried for supper.</div>
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For a change, I tried making <b>Ukoy / Okoy</b>. It's like fried lumpia without </div>
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sauteing the veggies before wrapping in spring roll wrapper. The basic ingredients </div>
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are shrimps, tofu and bean sprout. I added some carrots, squash (from my uncle's </div>
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farm) and <a href="http://en.wikipedia.org/wiki/Chayote#cite_note-GRIN-0" target="_blank">sayote / chayote <span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px; text-align: -webkit-auto;">(</span><i style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px; text-align: -webkit-auto;"><b>Sechium edule</b></i><span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px; text-align: -webkit-auto;">)</span></a> which we have in our garden.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2K3ZEYxv0W8w61pMmD2ZJN2vI2r_J-RIiKLBia03Gq0CtSSS2NmszdZqlL88o3J2RbkJwdBndPctuTQuiW5GP8NFG6yuiPrkzVXJQ3nRKWZTFzu5iIYN9hzt7rl6MFC76626ozYvJLXk/s1600/P3180230.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2K3ZEYxv0W8w61pMmD2ZJN2vI2r_J-RIiKLBia03Gq0CtSSS2NmszdZqlL88o3J2RbkJwdBndPctuTQuiW5GP8NFG6yuiPrkzVXJQ3nRKWZTFzu5iIYN9hzt7rl6MFC76626ozYvJLXk/s400/P3180230.JPG" width="400" /></a></div>
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batter:</div>
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1 cup flour</div>
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1/2 cup cornstarch</div>
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1/2 cup water</div>
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salt and pepper</div>
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filling:</div>
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1 cup julienned sayote</div>
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1 cup julienned squash</div>
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1 cup julienned carrots</div>
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1 cup bean sprouts</div>
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1 cup sliced tofu</div>
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1 cup shrimps</div>
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oil for frying</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3by9HiXrKLkD8OkKH2LT0EtR9v8ZdaXc7pEPQ7wyj4mcW1PuYXmyG70CWNFws14bzs8VjIS0nthV2_kN3Ffd7-wQz5KqVo_SnbiTD1MQ17HrU1NEI_sv-IIx4c4gn5-yCprStvSG6rA/s1600/2012-04-06+10.52.13.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3by9HiXrKLkD8OkKH2LT0EtR9v8ZdaXc7pEPQ7wyj4mcW1PuYXmyG70CWNFws14bzs8VjIS0nthV2_kN3Ffd7-wQz5KqVo_SnbiTD1MQ17HrU1NEI_sv-IIx4c4gn5-yCprStvSG6rA/s400/2012-04-06+10.52.13.jpg" width="400" /></a> </div>
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Make the batter and set aside. Mixed the vegetables except the tofu.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuw8a508HOfqXSlmpSH1eXqmDQgLuYvrNZIF_95ogXV2U2L3Bk0KH1_cMXaver2RhwP7l8u4BpHEGD9NiqB-vPwSnRGmo5FzOu0w2I-sJHXU7VYoBxZgo9A3FNdBG3yN7xQnC_yXHd2vc/s1600/2012-04-06+11.56.37.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuw8a508HOfqXSlmpSH1eXqmDQgLuYvrNZIF_95ogXV2U2L3Bk0KH1_cMXaver2RhwP7l8u4BpHEGD9NiqB-vPwSnRGmo5FzOu0w2I-sJHXU7VYoBxZgo9A3FNdBG3yN7xQnC_yXHd2vc/s400/2012-04-06+11.56.37.jpg" width="400" /></a></div>
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In a ladle, place the mixed vegetables. Sprinkle the tofu and shrimps</div>
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on top. Pour batter just enough to coat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv2xPrSR4Dy7xUoWHwDjyuOqa4CdFSX-CUCyl2504hL-SjyAPEKavCfg6MvRHuJUABKLyHa4djYQETcXzQGH9wLE_np-Un5BbdJGpmYQCtkUarGUziVw_fKElqdUP4TApq7cfFbc866Mw/s1600/2012-04-06+12.10.41.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv2xPrSR4Dy7xUoWHwDjyuOqa4CdFSX-CUCyl2504hL-SjyAPEKavCfg6MvRHuJUABKLyHa4djYQETcXzQGH9wLE_np-Un5BbdJGpmYQCtkUarGUziVw_fKElqdUP4TApq7cfFbc866Mw/s400/2012-04-06+12.10.41.jpg" width="400" /></a></div>
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Slowly dip in hot oil. Remove ladle and fry until golden brown.</div>
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Serve with vinegar and crushed garlic.</div>
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</div>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com2tag:blogger.com,1999:blog-4805556013176237346.post-51015013393683922152012-03-25T19:44:00.001+08:002012-03-25T19:54:33.084+08:00Pork BBQ<div dir="ltr" style="text-align: left;" trbidi="on">
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I was supposed to cook Menudo but was too lazy to do peeling<br />
and chopping so I decided for barbecue instead.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuG2OlR1JGIh7scMX1Ar4q4mxAw0Qm6daj_fotKVhBFvyBlVYEODwlylbR5V-v-xMcRtTqExiJo-eA0Ttk2O-T5he5QdyhMg1040z-ncYbmXbJGVJv7xsjfBu6cqbSSgjzLdD_S5LIBY/s1600/P3180234.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuG2OlR1JGIh7scMX1Ar4q4mxAw0Qm6daj_fotKVhBFvyBlVYEODwlylbR5V-v-xMcRtTqExiJo-eA0Ttk2O-T5he5QdyhMg1040z-ncYbmXbJGVJv7xsjfBu6cqbSSgjzLdD_S5LIBY/s400/P3180234.JPG" width="300" /></a></div>
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I marinated the pork slices in garlic, dayap juice, salt and pepper<br />
for about an hour. Placed them in bamboo skewers and grilled them.<br />
I also used Sweet Baby Ray's Honey Barbecue Sauce as baste.<br />
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<script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=133623" type="text/javascript">
</script></div>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com1tag:blogger.com,1999:blog-4805556013176237346.post-24757659771202417412012-03-01T19:51:00.000+08:002012-03-11T13:02:32.446+08:00Steamed Fish<div dir="ltr" style="text-align: left;" trbidi="on">
I have featured <a href="http://everythingsherbed.blogspot.com/2010/11/steamed-fish.html" target="_blank">steamed fish </a>before, the recipe we got from a magazine.<br />
This time I go this recipe from the internet (<a href="http://chinesefood.about.com/bio/Rhonda-Parkinson-3420.htm" target="_blank">Rhonda Parkinson, about.com guide</a>)<br />
while searching about Chinese New Year. Steamed fish if often served during<br />
New Year celebration to symbolize abundance for the coming year.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IjjMY-F9xsBRiMonY2Cb6kj81pyuReSJ_L0NAyK_Ovp9YAM547ND2ADBqzAqhyvkvOESYq4hmLqdEtcRAIvdpLJ2tK-OcZGnxH9I7FNuEm8k1BSd331CsOCy2H4k-bCN7tmsK9LKiAE/s1600/P1220034.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IjjMY-F9xsBRiMonY2Cb6kj81pyuReSJ_L0NAyK_Ovp9YAM547ND2ADBqzAqhyvkvOESYq4hmLqdEtcRAIvdpLJ2tK-OcZGnxH9I7FNuEm8k1BSd331CsOCy2H4k-bCN7tmsK9LKiAE/s400/P1220034.JPG" width="400" /></a></div>
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Ingredients:<br />
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2 tablespoons salted black beans<br />
1 1/2 pounds whole walleye or red snapper, well cleaned (I used Tilapia)<br />
1 teaspoon finely chopped fresh ginger<br />
2 tablespoons vegetable oil<br />
1 teaspoon minced garlic<br />
1/2 teaspoon salt<br />
1/4 teaspoon sugar<br />
1 teaspoon soy sauce<br />
1/4 teaspoon sesame oil<br />
green onions, for garnish<br />
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Place the black beans in a bowl and cover with warm water for about 2 minutes.<br />
Stir and rinse. Drain well. Add the ginger, oil, garlic, salt, sugar, soy sauce and<br />
sesame oil. Mix and set aside. Cleaned the fish well and pat dry. Rub the cavity<br />
and outside of the fish with the black beans mixture. Place in foil, cover and<br />
refrigerate for about 30 minutes.<br />
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Steamed the fish over boiling water for about 15 minutes until cooked<br />
(check if the fish flakes easily).<br />
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You can also microwave it for 3 minutes on high. Rotate the dish and cook<br />
for another 2 minutes on high.<br />
<br />
I wanted to try out our new Imarflex turbo broiler, so I cooked it at 450F<br />
for 20 minutes.<br />
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Garnish with green onions before serving.<br />
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<script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=133623" type="text/javascript">
</script></div>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com3Pila, Pilipinas14.2330556 121.363888914.2022731 121.3244069 14.263838100000001 121.40337090000001tag:blogger.com,1999:blog-4805556013176237346.post-41043420724190316892012-02-07T06:00:00.000+08:002012-02-11T19:58:30.796+08:00WHB# 320 Nilagang Saging (Boiled Banana)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_j_UAT2_NL9Br_MIqjCTEcnAOxhCydTRIXOMUzMrawOAColvDNTFdpDCQUZMqSUakLLg26b7nrjUaw8no85YUjP6ZUhMmFXqjWQlvt193nE8gImHlGG2lroIAaSJEOTd5gaDN6wbt1NU/s1600/saging.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_j_UAT2_NL9Br_MIqjCTEcnAOxhCydTRIXOMUzMrawOAColvDNTFdpDCQUZMqSUakLLg26b7nrjUaw8no85YUjP6ZUhMmFXqjWQlvt193nE8gImHlGG2lroIAaSJEOTd5gaDN6wbt1NU/s400/saging.JPG" width="400" /></a><br />
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Come harvest time for bananas, we would have plenty of<br />
unripe bananas at home. Dad would choose the large ones<br />
to sell and the smaller ones are left for our consumption.<br />
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This is another way of boiling banana that I learned here in Pila.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelHkMQLyN2L2qzcb8eE9exSy2NaBAsjBuoX_rgIuzU5fBj3ng-2g4KZzU-TamA9b4Hx1it6lmvq1b1Oz9Wm7cYZhgOUa_Pli6EwrbK-0VTrLfvy1tOHmmvUheR_wnF6M3MAPHMY1CN-Y/s1600/P1220029.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhelHkMQLyN2L2qzcb8eE9exSy2NaBAsjBuoX_rgIuzU5fBj3ng-2g4KZzU-TamA9b4Hx1it6lmvq1b1Oz9Wm7cYZhgOUa_Pli6EwrbK-0VTrLfvy1tOHmmvUheR_wnF6M3MAPHMY1CN-Y/s400/P1220029.JPG" width="400" /></a></div>
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Instead of boiling ripe bananas, unripe banana is used. Washed<br />
it thoroughly, and with you palm, press each banana to crack it.<br />
Place in a large pot with water and add salt. Boil bananas until<br />
cooked. The sap of the fruit will mix with the water adding flavor<br />
<div style="text-align: left;">
and will turn the fruit brownish. Served with grated coconut and </div>
<div style="text-align: left;">
sprinkle sugar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ9MoB74cwNDZbzdGAPTb1IzjAGdxPK4LUq8XhnLHb-4tFjePTk0ldxyDxUDfNsi0r3swfRXhs96YF1i7UmazrmpyNQCwjfOkTHzKc_wzzvCW55NKf8ZRtsfiVcYNa5QYkPODZxVW_aSQ/s1600/WHB+320.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ9MoB74cwNDZbzdGAPTb1IzjAGdxPK4LUq8XhnLHb-4tFjePTk0ldxyDxUDfNsi0r3swfRXhs96YF1i7UmazrmpyNQCwjfOkTHzKc_wzzvCW55NKf8ZRtsfiVcYNa5QYkPODZxVW_aSQ/s200/WHB+320.jpg" width="200" /></a></div>
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<br />
Sharing this snack to all<br />
<a href="http://cookalmostanything.blogspot.com/2008/09/whb-year-four-recaps.html" target="_blank">Weekend Herb Blogging</a> lovers.<br />
This week's roundup #320 <br />
is hosted by Astrid of<br />
<a href="http://foodblog.paulchens.org/" target="_blank">Paulchens Foodblog?!</a></div>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com11tag:blogger.com,1999:blog-4805556013176237346.post-15839562061187945822012-01-29T20:46:00.002+08:002012-01-29T20:48:04.777+08:00A Real Fruit Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifwkqkBH3B9EmDsoTwx47FO3z43NMkWSujetPo0JxQ9bPuS9fc0irRP2s4969srP5ZHTRXCLKddbm0phFxQhW876a_-yvR9sKXLclgK30rFx0rvxkzfhMRYYorRs8o01kJl6elNExbssU/s1600/PC310007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifwkqkBH3B9EmDsoTwx47FO3z43NMkWSujetPo0JxQ9bPuS9fc0irRP2s4969srP5ZHTRXCLKddbm0phFxQhW876a_-yvR9sKXLclgK30rFx0rvxkzfhMRYYorRs8o01kJl6elNExbssU/s400/PC310007.JPG" width="400" /></a></div>
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I spent New Year with my sister in Phisanulok, Thailand. It was my<br />
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first time abroad. I had a wonderful time visiting tourist spots and</div>
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trying out new dishes. One of my memorable time was making the</div>
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fruit salad for New Year's eve. It was my first time to make the salad</div>
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without using canned fruit cocktail!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKzBA4ssur-_LuDIVfpljP0_zR_5yUQuemtaFatGOXaIYs7xpK-IVmY0DXxTObncAkzU8l1tBJjirURaX9kTC16uNPt2R-gFTRmS4Hsl9dCtOurTzMmfV_qU4-O6dqbszpkqP0r3g46E/s1600/PC310017.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKzBA4ssur-_LuDIVfpljP0_zR_5yUQuemtaFatGOXaIYs7xpK-IVmY0DXxTObncAkzU8l1tBJjirURaX9kTC16uNPt2R-gFTRmS4Hsl9dCtOurTzMmfV_qU4-O6dqbszpkqP0r3g46E/s400/PC310017.JPG" width="400" /></a></div>
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I mixed persimmon (my first time to eat), some kiwi, dragon</div>
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fruits, strawberries, apples, grapes with all purpose cream and</div>
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condensed milk. I also added cream cheese (I saw it on tv) and</div>
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it turned out great.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3LzAuTgJftyJSv2LQ34MB3S__RI6CXJ9Uyzx5NwaDd-yKvXSulbo6WdZQRr_HLSvpuhp8c5OgOcbHRe3ofLKwlZPEb4a07H5GQlKA82Nyp6RHMo2tGpK18n5k_1PSMy026rFMi0_tXI/s1600/P1010028.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3LzAuTgJftyJSv2LQ34MB3S__RI6CXJ9Uyzx5NwaDd-yKvXSulbo6WdZQRr_HLSvpuhp8c5OgOcbHRe3ofLKwlZPEb4a07H5GQlKA82Nyp6RHMo2tGpK18n5k_1PSMy026rFMi0_tXI/s400/P1010028.JPG" width="400" /></a></div>
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As a final touch, I sprinkled granada seeds on top!</div>
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<br />Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com5Laguna, Pilipinas14.2956294 121.496158114.234081399999999 121.4171941 14.3571774 121.5751221tag:blogger.com,1999:blog-4805556013176237346.post-68931780011906215052011-12-11T18:00:00.095+08:002011-12-11T21:36:52.299+08:00Powdered Ube<div class="separator" style="clear: both; text-align: center;"></div>I always associate Christmas with<i> Haleyang Ub</i><b>e</b><br />
[ha-leh-yang ooh-beh], a sweetened dessert of purple yam<br />
(<i>Dioscorea alata</i>)<span class="Apple-style-span" style="color: #222222; font-family: arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 16px;">. </span></span>We always make it from scratch.<br />
Mashing the boiled ube, adding milk and sugar and stirring,<br />
stirring, stirring over low heat. This could take an hour<br />
so be sure to have a partner in stirring.<br />
<br />
Ube is used in most Filipino desserts. Halo halo,<br />
ube ice cream, ube silvanas, hopiang ube and ube cake.<br />
<br />
In a recent trip to Bohol with friends, our host family<br />
served us a delicious ube cake. I was not able to get<br />
the cake recipe but I was able to watch the process<br />
of making powdered ube which they supply in stores<br />
around Tagbiliran City.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdNRfROP_skWu1P28JESo7ElLBAQU2zE8TXrxjMuxgDj4h5EoXIG6t3U-mtZt5iHv_RSxhWWgWZYScHrIJoIoHo42TxcGYjv2iTSiLgZkYteDWOggHqn34Z7wYIdUEQzJTSduqqZFNFs/s1600/ube2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdNRfROP_skWu1P28JESo7ElLBAQU2zE8TXrxjMuxgDj4h5EoXIG6t3U-mtZt5iHv_RSxhWWgWZYScHrIJoIoHo42TxcGYjv2iTSiLgZkYteDWOggHqn34Z7wYIdUEQzJTSduqqZFNFs/s400/ube2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ube is steamed, grinded and dried</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi69HyxCQD7YLRaK89efJEKK96427M1Gs3IR_ynRwcz7qACmZGDmpFE8Di0Fo3HuU3jRMs_AXuqDrGhrvgEqATQ3xG33HUjNZt6XxSQntg_5mywr8V7XSs7VOmJOcsrgCXlWTkmDp3SUg/s1600/bohol+%252868%2529.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi69HyxCQD7YLRaK89efJEKK96427M1Gs3IR_ynRwcz7qACmZGDmpFE8Di0Fo3HuU3jRMs_AXuqDrGhrvgEqATQ3xG33HUjNZt6XxSQntg_5mywr8V7XSs7VOmJOcsrgCXlWTkmDp3SUg/s320/bohol+%252868%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ube Cake</td></tr>
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</div>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com6tag:blogger.com,1999:blog-4805556013176237346.post-3007848730559988402011-11-30T06:00:00.021+08:002011-12-03T20:27:59.103+08:00Catsup Packets and Shrimps<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6x8mycGKBcVWf72PpW9Ljkuq2ArlP9gK0F0wygp55GjlNg1YH1dmArEyygzKQcpgyuFc-c2_m6YGUK1k336vybbv6sVYVHz5Rfy6t-5wPXMBRjxhH9Iwmx36EwOMfypLYgXV03rB9W8/s1600/PB270266.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6x8mycGKBcVWf72PpW9Ljkuq2ArlP9gK0F0wygp55GjlNg1YH1dmArEyygzKQcpgyuFc-c2_m6YGUK1k336vybbv6sVYVHz5Rfy6t-5wPXMBRjxhH9Iwmx36EwOMfypLYgXV03rB9W8/s320/PB270266.JPG" width="320" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"></div>I was surprised to see the jar of catsup packets in the kitchen.<br />
<div class="separator" style="clear: both; text-align: center;"></div>I didn't know we had accumulated so much. We got these<br />
from take out orders from our favorite fastfoods. Jollibee,<br />
McDonald's, Greenwich, Pizza Hut. I like McDonald's catsup<br />
packets since they serve Heinz, my favorite catsup.<br />
<br />
What to do with these packets? We usually use them when<br />
cooking tomato based dishes like afritada and kaldereta.<br />
This time, I used them with shrimps.<br />
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The usual way to cook shrimps at home is "halabos" style.<br />
That is, to cook the shrimps in its own juice and stir fry<br />
in oil for a few minutes. Others would put a little sprite<br />
or seven-up to add sweetness. I tweak it a little by adding<br />
catsup and basil.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5Gs1l13lX4XhkUbT4Uc_Pu_ZeeY9HO6HM1ZJpd879HRQpc71RM80Fd_ExFRDU845Ico6H6D_ukVZmEUvGwN4XXcW2hixwNkeUwSqY5rgeWVx57cNDuCmZ6F0HcKCLX2fF27Q77qmZVI/s1600/PB270284.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5Gs1l13lX4XhkUbT4Uc_Pu_ZeeY9HO6HM1ZJpd879HRQpc71RM80Fd_ExFRDU845Ico6H6D_ukVZmEUvGwN4XXcW2hixwNkeUwSqY5rgeWVx57cNDuCmZ6F0HcKCLX2fF27Q77qmZVI/s320/PB270284.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimps with Basil</td></tr>
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1/2 k shrimps<br />
1 cup basil leaves<br />
6-10 catsup packets<br />
5 cloves garlic, crushed<br />
3 tbsp olive oil<br />
salt and pepper to taste<br />
<br />
Clean shrimps but do not removed shells. Saute garlic in oil<br />
and add shrimps. Stir fry until shrimps changes color.<br />
Add catsup and little water. Stir for about 2 minutes. <br />
Add basil and stir until it changes color about 10 seconds.<br />
Serve hot.<br />
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<a title="FoodTripFriday" href="http://www.foodtripfriday.net" target="_blank"><img title="FTFBadge" src="http://img.photobucket.com/albums/v358/fickleminded/FTF.png" alt="FTFBadge" width="250" height="125" /></a>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com8tag:blogger.com,1999:blog-4805556013176237346.post-24203147528755854022011-11-23T06:00:00.117+08:002011-11-24T23:01:18.286+08:00WHB #311: KulawoI was introduced to Kulawo here in Pila. It’s an eggplant dish<br />
with a smoky coconut flavor. Coconut meat is grilled before<br />
squeezing out the milk to get that smoky taste. You can<br />
split the nuts first before grilling or grate the coconut<br />
and grill it by placing hot coals on it. . Either way, you’ll get<br />
that rich smoky flavor.<br />
<br />
Dad says my grandmother, Lola Angge sometimes use banana heart (puso ng saging ) instead of eggplant.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqQ4ZjsqP3RJlQ_D1HlhUuuVm3Fxt2xcIFYh21dYfryypsa1TVHI61j8UnUiE8cNV5EcwunUiG1A9JNz5eFNIeKmODCx8HxBvYl46CZqKD4lIFggka3evBNtNTONBdgjDLP9AXO8SiTg/s1600/DSCF0563.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqQ4ZjsqP3RJlQ_D1HlhUuuVm3Fxt2xcIFYh21dYfryypsa1TVHI61j8UnUiE8cNV5EcwunUiG1A9JNz5eFNIeKmODCx8HxBvYl46CZqKD4lIFggka3evBNtNTONBdgjDLP9AXO8SiTg/s320/DSCF0563.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">puso ng saging / bana heart bud</td></tr>
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I was able to try it out the other day when Dad harvested<br />
a few puso ng saging. I knew I had to share this recipe to<br />
<a href="http://cookalmostanything.blogspot.com/2008/09/whb-year-four-recaps.html" target="_blank">Weekend Herb Blogging.</a> This week's host is Brii of<a href="http://briggishome.wordpress.com/" target="_blank"> Briiblog</a>.<br />
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">kulawo</td></tr>
</tbody></table><br />
Grate coconut meat and place in a bowl. Make a well in<br />
the center and place a live coal. Cover with coconut meat to grill.<br />
Repeat the process until the meat turns brownish and smells<br />
burnt. Squeezed the milk from the meat and set aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTewiywMtEMU9-B__9ZFBIyB_X2z6-AoXG6IpMmTVd3K0qXzaLiyOwuKA0W5VflAV4vXPBK0C77fVinkQA6HOyaSc6WfgqaJ5bnfX8vxDRkqxLf9JwnQysMH99NXUc90K_bopiId76Rs/s1600/PA160029.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTewiywMtEMU9-B__9ZFBIyB_X2z6-AoXG6IpMmTVd3K0qXzaLiyOwuKA0W5VflAV4vXPBK0C77fVinkQA6HOyaSc6WfgqaJ5bnfX8vxDRkqxLf9JwnQysMH99NXUc90K_bopiId76Rs/s320/PA160029.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj-U9B9Xh7_8gofpclRUASVPmgVGlZGS_uvlXBph3_nQqtu8FlwFLvF7IDsPxQtW1FpsITroY5AI-q-OVMarHOWk7nyb7mWxCjylj9RBPiXB7aovcqfBajAJcANJYsSRPqzRCdrCMESzY/s1600/PA160035.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj-U9B9Xh7_8gofpclRUASVPmgVGlZGS_uvlXBph3_nQqtu8FlwFLvF7IDsPxQtW1FpsITroY5AI-q-OVMarHOWk7nyb7mWxCjylj9RBPiXB7aovcqfBajAJcANJYsSRPqzRCdrCMESzY/s320/PA160035.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzA_A70xStMilbrWc05BILYRohfjptjWbVOIQtGvmnTlsqFlwxQ7dJo5ADH7o__MguyNU9qUXW3J1bq4UZjz01EnL3peyPGP6sq0-KVSbcUuU5U4s5HFkeDSbvFwrntMnvMZSwzo1p8E/s1600/PA160031.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzA_A70xStMilbrWc05BILYRohfjptjWbVOIQtGvmnTlsqFlwxQ7dJo5ADH7o__MguyNU9qUXW3J1bq4UZjz01EnL3peyPGP6sq0-KVSbcUuU5U4s5HFkeDSbvFwrntMnvMZSwzo1p8E/s320/PA160031.JPG" width="320" /></a></div><br />
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Slice the puso ng saging into 4 and boil to cook.<br />
Remove water and quickly shred using a fork. Add vinegar,<br />
chopped garlic and minced onion. Season with salt and pepper.<br />
Add coconut milk and mix well. Serve with fried or grilled fish.<br />
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<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKAb_f9pa1fJxXo6KbaSCNEKn4tlIszqMa6XxWe3azDK0-NjSBmYESJ23K1yA2_AovlYOZMuJpUmh23QFRompEQmpd8-BvUn9uCYyeSLxk9huDJJwflZB9ulqUNeTIaFfrZPazCHXUVKM/s1600/PA160071.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKAb_f9pa1fJxXo6KbaSCNEKn4tlIszqMa6XxWe3azDK0-NjSBmYESJ23K1yA2_AovlYOZMuJpUmh23QFRompEQmpd8-BvUn9uCYyeSLxk9huDJJwflZB9ulqUNeTIaFfrZPazCHXUVKM/s320/PA160071.JPG" width="320" /></a></div>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com5tag:blogger.com,1999:blog-4805556013176237346.post-17022865496315196482011-11-19T06:00:00.001+08:002011-11-19T06:00:02.647+08:00tuna crisps<div class="separator" style="clear: both; text-align: left;">My last trip to General Santos City, I was not able to buy </div><div class="separator" style="clear: both; text-align: left;">fresh tuna for pasalubong. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhetfabys-6mYfzmLzdORCeflnTw1mYudpW00s3nTMlrmnXJXARzUK23SbLKiGUqHA4mbXrFiYnEIUyzO2zftF-2DEU2G7sp3rjc8BKyQ9vC9-u6LSnuDu3nNr8aSyTMhkEYiGpSylYiew/s1600/MARKET+%252813%2529.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhetfabys-6mYfzmLzdORCeflnTw1mYudpW00s3nTMlrmnXJXARzUK23SbLKiGUqHA4mbXrFiYnEIUyzO2zftF-2DEU2G7sp3rjc8BKyQ9vC9-u6LSnuDu3nNr8aSyTMhkEYiGpSylYiew/s320/MARKET+%252813%2529.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">But I discovered these in <a href="http://everythingsherbed.blogspot.com/2010/06/gensan-market.html" target="_blank">Acharon market</a>, dried tuna<br />
skin sold for P300/kilo. These would make a good<br />
pasalubong, plenty to distribute but not so heavy<br />
in my baggage. <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhid7XCM54rzUyQIdn-bSIOp-Ia4MPVHVOYWe6O0Q4oiYYGfycVekuaGMvTlf5s9UWVFe6cLaoqwmv8iIb5NoKJGRXZulB2Yv__ylX54A40ZrpXrmiYU1wt6JO6zqzFfVy6J6Y2oDstMno/s1600/P6050675.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhid7XCM54rzUyQIdn-bSIOp-Ia4MPVHVOYWe6O0Q4oiYYGfycVekuaGMvTlf5s9UWVFe6cLaoqwmv8iIb5NoKJGRXZulB2Yv__ylX54A40ZrpXrmiYU1wt6JO6zqzFfVy6J6Y2oDstMno/s320/P6050675.JPG" width="320" /></a></div><br />
<div class="" style="clear: both; text-align: left;">I cut the skin into strips and fry it into crisps.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVPfYSuwXfcBGR28tCTsnHdnyU97b1ARn15nstMkg3WZE2cYTp5jfsH8Hnv0Rndo-lRqQhMabPRfYuXIwgU7BgzL5I58rK-WLu6XPdIWtA1QEJsl6IIMcJ8dTVHPWmHVLRD9X-JV90z8/s1600/P6050701.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVPfYSuwXfcBGR28tCTsnHdnyU97b1ARn15nstMkg3WZE2cYTp5jfsH8Hnv0Rndo-lRqQhMabPRfYuXIwgU7BgzL5I58rK-WLu6XPdIWtA1QEJsl6IIMcJ8dTVHPWmHVLRD9X-JV90z8/s320/P6050701.JPG" width="320" /></a></div><div class="" style="clear: both; text-align: left;">makes a good<i style="text-align: -webkit-auto;"> pulutan</i><span class="Apple-style-span" style="text-align: -webkit-auto;"> and toppings for my<a href="http://everythingsherbed.blogspot.com/2011/07/mango-pomelo-and-orange-salad.html" target="_blank"> salad</a></span></div><div class="" style="clear: both; text-align: left;"><br />
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</div>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com2tag:blogger.com,1999:blog-4805556013176237346.post-9031849746898307062011-11-15T06:00:00.000+08:002011-11-15T06:00:02.167+08:00Chicken InasalMom rarely cooks but when she’s in the mood she goes<br />
all out to prepare it. She likes to try out new recipes<br />
from magazine. She does it usually on Sundays. If,<br />
during the cooking, something would go wrong,<br />
that’s when she talks to herself and makes adjustments.<br />
This is her “bulong” or secret ingredient as Dad calls it. <br />
<br />
Last Sunday she made Chicken Inasal, adapted from<br />
Yummy magazine, September 2009 issue.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMK1vFoRZ1TPhQAGo3pG7kOGrFQBAfKCuq2E3LudboWRSk_Ynh6aid2xydLU_FENQ6zIqvYH5fSb7E0el_S530LvtDn7lXOWWXJc1a9XkLqhWzQj_9uLea-KQGTyvWD8GAgLx4ZN6xjMw/s1600/PB060210.JPG" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMK1vFoRZ1TPhQAGo3pG7kOGrFQBAfKCuq2E3LudboWRSk_Ynh6aid2xydLU_FENQ6zIqvYH5fSb7E0el_S530LvtDn7lXOWWXJc1a9XkLqhWzQj_9uLea-KQGTyvWD8GAgLx4ZN6xjMw/s320/PB060210.JPG" width="320" /></a></div><br />
Chicken Inasal<br />
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2/3 cup white vinegar<br />
1/2 cup soda (7-up or sprite)<br />
1 1/2 tbsp chopped ginger<br />
2 tablespoon calamansi juice <br />
(we didnt have calamansi so we used dayap juice instead)<br />
2 tbsp brown sugar<br />
1/2 tbsp rock salt<br />
1 tsp pepper<br />
4 pcs chicken thigh<br />
<br />
for the annatto oil:<br />
3 tbsp corn oil<br />
1/3 cup annato seeds<br />
1 tsp salt<br />
1 tbsp butter<br />
2 tbsp local wine vinegar<br />
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1. In a bowl, mix, vinegar, soda, ginger, dayap juice,<br />
brown sugar,salt and pepper. Rub marinade into<br />
the chicken and chill overnight.<br />
2. To make the annatto oil: add annatto seed in oil <br />
under low heat. Stir until the seeds releases color.<br />
Remove the seeds and add salt, butter and vinegar.<br />
Simmer for about 2 minutes.<br />
3. Grill marinated chicken and bsate with annato oil<br />
until cooked. Served with rice and soysauce/dayap dip.Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com0tag:blogger.com,1999:blog-4805556013176237346.post-38493737301423457132011-11-12T06:00:00.003+08:002011-11-12T18:08:23.930+08:00Crispy GuramiOne dish I look forward during summer is crispy gurami. <br />
We used to have a fish net before and a group of neighbors <br />
would borrow it. They would be gone for a week and when<br />
they come back, they would divide the fish they caught with us.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYUx_FSd9CxOb9czEYcltpmnY9dm6oQgeTtWInHCp0wr3UiBPOPZeDhS2O6ry7-7l3VFtN3KmXQAmMM-xAIxbdfJ9NgzL3fSUPMBIuCtsTYlSd1eD_YQoqbQUyLdhzO-smivr3jcxpTo/s1600/P4150393.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYUx_FSd9CxOb9czEYcltpmnY9dm6oQgeTtWInHCp0wr3UiBPOPZeDhS2O6ry7-7l3VFtN3KmXQAmMM-xAIxbdfJ9NgzL3fSUPMBIuCtsTYlSd1eD_YQoqbQUyLdhzO-smivr3jcxpTo/s320/P4150393.JPG" width="320" /></a></div><br />
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Gurami is a thick-scaled fish found in fresh waters like<br />
Laguna Lake. We often cooked it <i>Pangat</i> style<br />
(cooked in vinegar, garlic, pepper, salt and simmered<br />
until its almost dry).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qHcI8SkRTjZPrv6ZhpCnkByz90kgHZDRYZeQvUSgSyo5HKGKsanWs9FdURc96mjI-NNpov7ODXxIWhK6LrVJAQBjwt6ZwmaQzgZyFwjZdl1LSciD5jeaod8yPEiWV0Yjq5AJaYkVGos/s1600/P4220120.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qHcI8SkRTjZPrv6ZhpCnkByz90kgHZDRYZeQvUSgSyo5HKGKsanWs9FdURc96mjI-NNpov7ODXxIWhK6LrVJAQBjwt6ZwmaQzgZyFwjZdl1LSciD5jeaod8yPEiWV0Yjq5AJaYkVGos/s320/P4220120.JPG" width="320" /></a></div><br />
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It is then fried into crisp and served with tomatoes<br />
and the remaining sauce.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntoHlWNSHX2DnSrf6KAGr9zO1YlaaRz7iJpII4qfYKM5dYG0SiDbDZzDKnWFwGopoaOA3kcBtJ8y-G5tqWfdATXR0s5XcazoCotjDhUCiNA7c-ZYkmpSEXZzh9yiEQcltsATQgRDaclc/s1600/P4220150.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntoHlWNSHX2DnSrf6KAGr9zO1YlaaRz7iJpII4qfYKM5dYG0SiDbDZzDKnWFwGopoaOA3kcBtJ8y-G5tqWfdATXR0s5XcazoCotjDhUCiNA7c-ZYkmpSEXZzh9yiEQcltsATQgRDaclc/s320/P4220150.JPG" width="320" /></a></div>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com9tag:blogger.com,1999:blog-4805556013176237346.post-63462110445170895042011-07-06T10:56:00.006+08:002011-07-06T18:15:32.804+08:00Mango, Pomelo and Orange SaladThis is a Thai-inspired salad I learned from my sister.<br />
She served it to some friends who surprised her with<br />
an overnight stay at Lemlunay Resort in <a href="http://www.gensantos.gov.ph/">General Santos</a><br />
City. Her friends sponsored the beach trip (<span style="font-style: italic;">read:<br />
snorkeling and diving which I get to tag along</span>!) as her<br />
despedida before she goes to Thailand for work.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2qWIl2F73zXznSNWOc7oCzB54ygZ9J5ZaS44ldHDritpqXaOdCbCdh1h4NJNZRO-Le7btO24tvRdpOiFxCkqM9Q9YK7YpugKDBeZt5Tf4wdqO3m6vQPAXsw-UWbDVg_MQfyUfYXxbZc/s1600/P5150558.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5614193565559098162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2qWIl2F73zXznSNWOc7oCzB54ygZ9J5ZaS44ldHDritpqXaOdCbCdh1h4NJNZRO-Le7btO24tvRdpOiFxCkqM9Q9YK7YpugKDBeZt5Tf4wdqO3m6vQPAXsw-UWbDVg_MQfyUfYXxbZc/s400/P5150558.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Mango, Pomelo and Orange Salad</div><br />
large green mangoes<br />
chopped fresh cilantro<br />
dried salted fish<br />
orange slices<br />
pomelo slices<br />
togue (mung bean sprouts)<br />
torn leaf lettuce<br />
crushed or chopped peanuts<br />
<br />
1 pc siling labuyo (bird's eye chili )<br />
patis (fish sauce )<br />
brown sugar<br />
dayap juice (local lemon)<br />
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Mix patis, brown sugar, siling labuyo and dayap juice. Set Aside.<br />
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Shred the mango by holding it firmly in one hand and with a<br />
chopping motion, make slices into the cheek. Slice the fruit<br />
thinly to create shreds. Repeat until all mangoes are used.<br />
<br />
Place in a bowl and mix with remaining ingredients except<br />
lettuce. Use small size salted fish like Dulong. If you got<br />
big fish, slice into smaller pieces. Season with fish sauce<br />
mixture. Toss well.<br />
<br />
Arrange lettuce in a plate and add mango mixture on top.<br />
Place the salad in the refrigerator for a couple of hours before serving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUUwALRp4om0fSUZU6gHji7Y92AGrK3NsjNK6qUXts_J8WiOk2sT2RSvj08iEQit8WQmetkR5sNm7R7ie70ZWRU5IczIEq3V9UN90jYOgSQJWVZ9SLt9bZ3D35GddGm8-76VHnl9_3Hw/s1600/P5150562.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5614193561287582562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUUwALRp4om0fSUZU6gHji7Y92AGrK3NsjNK6qUXts_J8WiOk2sT2RSvj08iEQit8WQmetkR5sNm7R7ie70ZWRU5IczIEq3V9UN90jYOgSQJWVZ9SLt9bZ3D35GddGm8-76VHnl9_3Hw/s400/P5150562.JPG" style="cursor: hand; cursor: pointer; display: block; height: 353px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com7tag:blogger.com,1999:blog-4805556013176237346.post-84715200825753389432011-06-26T10:59:00.009+08:002011-06-28T12:56:45.405+08:00Easy Shrimp Tom Yum<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4GfM8WFSN31jskaxUAWagbyMRqoOOAgTAFssK2Sfxh2ezPOX5VOXYs2f507C1sJykfOl8ZxB_QYkc-Ot9m_castHGo-hVjA-dZbN6zaOGhzyiJ6OdwImpDz8EV0INBMDkSNKRBY8pDM/s1600/P5290587.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5614194140675881410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4GfM8WFSN31jskaxUAWagbyMRqoOOAgTAFssK2Sfxh2ezPOX5VOXYs2f507C1sJykfOl8ZxB_QYkc-Ot9m_castHGo-hVjA-dZbN6zaOGhzyiJ6OdwImpDz8EV0INBMDkSNKRBY8pDM/s400/P5290587.JPG" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 391px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHeSosIcXpfqAAba0_vRdAt2d4Zv-hCXSRtTCk4foYQCjh3LhcUetoGxxD5ZOLqZ0hA-SPu4svJ5EkTmZ5AsmoYEnrZg3ngXgrTysjQRW10p2GOARzHkBdOpXpCJxsWjmBoorLJuV7NHM/s1600/P5290600.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br />
</a>My <a href="http://ascientistinthekitchen.net/">sister</a> bought some packets of Tom Yum paste from her trip<br />
to Thailand.Since I was feeling adventurous, I decided to try it.<br />
<br />
I bought some mushrooms (<a href="http://en.wikipedia.org/wiki/Volvariella_volvacea">Volvariella volvacea</a>)to go with it.<br />
These mushrooms are dear to me. I took a Mushroom culture<br />
class in <a href="http://uplb.edu.ph/">UPLB</a>. My family used to cultivate them using banana<br />
leaves.<br />
<br />
Everyday we would wake up around 3:00am to harvest the<br />
mushrooms and by 5:00am I would be on a bus going to<br />
Quezon City to deliver it to Crossings market in Cubao.<br />
Traffic was not a problem then. The trip would only take me<br />
an hour. By 8:00am I would be in <a href="http://uplb.edu.ph/">UPLB</a> for my first class.<br />
<br />
Tom yum paste, <span style="font-style: italic;">checked</span>. Mushrooms, <span style="font-style: italic;">checked</span>. Shrimps<br />
(I brought with me from my <a href="http://everythingsherbed.blogspot.com/2011/06/gensan-trip.html">GenSan trip</a>), <span style="font-style: italic;">checked</span>.<br />
From our garden I got kaffir leaves, lemon grass and dayap<br />
(local lemon). Now I'm ready for my first Tom Yum.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAF-LD6MhKTSSiDDRp0KoXbay9AL1ETMxPJsw2IGTUANee8GxJ6-hAcvxt7CeNy1C2BanG687Eq_jpbWlxNn9y1gfLk2J8avs2V0fMq84vICDBnQSF_VfZv6LsiZgYp9qlSev5am14oFg/s1600/P5290601.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5614194151745840610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAF-LD6MhKTSSiDDRp0KoXbay9AL1ETMxPJsw2IGTUANee8GxJ6-hAcvxt7CeNy1C2BanG687Eq_jpbWlxNn9y1gfLk2J8avs2V0fMq84vICDBnQSF_VfZv6LsiZgYp9qlSev5am14oFg/s400/P5290601.JPG" style="cursor: hand; cursor: pointer; display: block; height: 389px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
1 packet Tom Yum paste<br />
200g deveined shrimps<br />
200g mushrooms<br />
1-2 kaffir leaves<br />
1 stalk of lemon grass<br />
fish sauce<br />
dayap juice to taste<br />
3 cups water<br />
<br />
Submerge the packet in hot water for a minute. Cut open,<br />
the paste will come out easily.<br />
<br />
Boil lemon grass and kaffir leaves in 3 cups water.<br />
Add the paste and bring to a boil. Add the shrimps and<br />
mushrooms. When cooked, add fish sauce and dayap<br />
juice to taste. It's that easy!Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com6tag:blogger.com,1999:blog-4805556013176237346.post-64518836646802145482011-06-15T11:01:00.003+08:002011-06-22T18:02:01.923+08:00Ampalaya with Egg<a href="http://ampalaya.com/">Ampalaya /<span style="font-style: italic;">bitter melon</span></a> (<span style="font-style: italic;">Momordica charantia</span>) is popular in the<br />Philippines as an alternative remedy for diabetes. The Philippine<br />Department of Health has endorsed the use of ampalaya<br />capsule and tea to maintain blood sugar levels among diabetes<br />patients.<br /><br />Ampalaya is bitter in taste hence it is not in my favorite list<br />of veggies. There are many suggestions on how to cook<br />ampalaya without the bitter taste. From slicing it thinly,<br />sprinkling it with salt, squeezing out the juice, blanching with<br />hot water and no over stirring. I know of someone who keeps<br />quiet when slicing it believing that the noise will make it bitter.<br /><br /><br /><span style="font-style: italic;">Ampalaya with egg</span> is a common dish sold in carenderia together<br />with Ginisang Monggo, Menudo, Pakbet and Sinigang. It's easy<br />to cook, cheap and nutritious.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbR68JmyDfMKxhvMH6Oi7PMcR21uYJWkEmZWc4bmzZSJUjNmBx-g_Bjx7mwRIYiVxek91cOs8SiuMJVOZqKeIcDkTZNK5Oyqd_h1RZvJtBSSFSwEsPZK6x0tk2Q0gUchpzyAW0-JjcU7g/s1600/P5210572.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 381px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbR68JmyDfMKxhvMH6Oi7PMcR21uYJWkEmZWc4bmzZSJUjNmBx-g_Bjx7mwRIYiVxek91cOs8SiuMJVOZqKeIcDkTZNK5Oyqd_h1RZvJtBSSFSwEsPZK6x0tk2Q0gUchpzyAW0-JjcU7g/s400/P5210572.JPG" alt="" id="BLOGGER_PHOTO_ID_5614194859766818594" border="0" /></a><span style="font-style: italic;">Ampalaya with Egg</span><br /><br /><div style="text-align: left;">1 1/2 cup ampalaya, sliced thinly<br />2 Tbsp oil<br />3 cloves garlic, minced<br />1 medium onion, sliced<br />1 medium tomato, sliced<br />1/4 cup water<br />2 eggs, slightly beaten<br />salt to taste<br /><br />Blanched ampalaya in hot water. Set aside.<br />Saute garlic and onion in oil. Add tomatoes and stir until wilted.<br />Add water, simmer for about 2 minutes. Add ampalaya, cover<br />and cooked for 3 minutes. Season with salt. Spread eggs all<br />over the vegetables, cooked over slow heat until the eggs are<br />slightly firm. Serve with hot rice.<br /></div></div>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com1tag:blogger.com,1999:blog-4805556013176237346.post-88478186614055373082011-06-08T10:23:00.003+08:002011-06-08T14:40:26.623+08:00Gensan TripSpent a wonderful time in General Santos City last month.<br /><br />I had my fill of seafood, snorkeling, visit to their <span style="font-style: italic;">palengke</span><br />and watched the Pacquiao-Mosley fight live on the big screen.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7UVDzjyiOD4VMJYfwkAjkaAxaWgNGPTctvkw3YsH0PgZaMB9XN5GINRP2yvHfXg-r5lb53sVJIkUlhas4J3iBRngfvIjsAMRNBNCAQ_oNwjKWUNrOHwwnpbeipTFjY2TnX-U7OJwn9M/s1600/P5060171.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA7UVDzjyiOD4VMJYfwkAjkaAxaWgNGPTctvkw3YsH0PgZaMB9XN5GINRP2yvHfXg-r5lb53sVJIkUlhas4J3iBRngfvIjsAMRNBNCAQ_oNwjKWUNrOHwwnpbeipTFjY2TnX-U7OJwn9M/s400/P5060171.JPG" alt="" id="BLOGGER_PHOTO_ID_5614935757042524066" border="0" /></a>Picture taking first before attacking the Seafood galore: <span style="font-style: italic;"><br />slipper lobster in garlic sauce, stuffed squid,</span> </div><div style="text-align: center;"><span style="font-style: italic;">seafood platter (crispy shrimps, fish and calamari), </span><span style="font-style: italic;"><br />salt & pepper prawns, king crab in coconut sauce.</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeao1_Fu0s3vmxWvC7MRdkuIDZdiQI1-r-1PrSTxn3ypXnXWGcAronwpsrc9LvzvWQo85KU8z3Ti79fKWcjJR7_WKZFYv3PdRCAbSTYCQTSYuSRY1iY5TLErPQOX7j9LxCHrmk5knb3U/s1600/P5060159.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeao1_Fu0s3vmxWvC7MRdkuIDZdiQI1-r-1PrSTxn3ypXnXWGcAronwpsrc9LvzvWQo85KU8z3Ti79fKWcjJR7_WKZFYv3PdRCAbSTYCQTSYuSRY1iY5TLErPQOX7j9LxCHrmk5knb3U/s400/P5060159.JPG" alt="" id="BLOGGER_PHOTO_ID_5615730616626215778" border="0" /></a><span style="font-style: italic;">slipper lobster in garlic sauce</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUxs7s7WGJirmQ02nu6DSOSbs28aP_hZLFioY1oIJHBfoOjBdqwo9nBIrqsNr65eG2LfmIb4t2V_FTnalbFbdpTqplBKxBp8E8XuUgvl4rz81NiMhdwHHR-F6WLdO2NrIUxGgg_wEB0U/s1600/P5060174.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUxs7s7WGJirmQ02nu6DSOSbs28aP_hZLFioY1oIJHBfoOjBdqwo9nBIrqsNr65eG2LfmIb4t2V_FTnalbFbdpTqplBKxBp8E8XuUgvl4rz81NiMhdwHHR-F6WLdO2NrIUxGgg_wEB0U/s400/P5060174.JPG" alt="" id="BLOGGER_PHOTO_ID_5615730623090984898" border="0" /></a><span style="font-style: italic;">salt and pepper prawns</span><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-avzwS_jgFYXX52rRzySC4E0wUmQFL_NNPoBcBHbLMsWbIabBjbZMZJaZMDl398uibAr4fMEzJJIeV-ku-m4HMwRPX4S6oOnyRm3faa0NMFLGR_mQb_bNFodsvuQ6q9wOJ2bGOLBTtY8/s1600/P5060183.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-avzwS_jgFYXX52rRzySC4E0wUmQFL_NNPoBcBHbLMsWbIabBjbZMZJaZMDl398uibAr4fMEzJJIeV-ku-m4HMwRPX4S6oOnyRm3faa0NMFLGR_mQb_bNFodsvuQ6q9wOJ2bGOLBTtY8/s400/P5060183.JPG" alt="" id="BLOGGER_PHOTO_ID_5614935760652382450" border="0" /></a><span style="font-style: italic;">mr. crab agree: one happy face</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fp6we4KAtLPBqvD2Q2qw6wn_HFq0hez-qq5kztmTFHZuicdjj-AU22D5ogeM2oU9eMst9AnJbjw5capxfUQN0L4j_MSAyyjaHD9GFhHQ1XnlQ1bEN1VQLrLfUIBO65bwEylQD-2jIC0/s1600/P5080222.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fp6we4KAtLPBqvD2Q2qw6wn_HFq0hez-qq5kztmTFHZuicdjj-AU22D5ogeM2oU9eMst9AnJbjw5capxfUQN0L4j_MSAyyjaHD9GFhHQ1XnlQ1bEN1VQLrLfUIBO65bwEylQD-2jIC0/s400/P5080222.JPG" alt="" id="BLOGGER_PHOTO_ID_5614936897991420370" border="0" /></a>Pacquiao-Mosley fight on the big screen at KCC Convetion Center<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjiCLsQM7yxbg8omKNyj5s_rWYO7gwlCKwRuCqV500fJTNsuYFS9qsb8r5sD3jQFlrsNV38e1KFQN0wgzuCDqLrbHhzVMIkI9UTap2_-rgLHZQZc-Aw1SggexC_tHdjg-AHMJVAFE-OM/s1600/P5080225.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjiCLsQM7yxbg8omKNyj5s_rWYO7gwlCKwRuCqV500fJTNsuYFS9qsb8r5sD3jQFlrsNV38e1KFQN0wgzuCDqLrbHhzVMIkI9UTap2_-rgLHZQZc-Aw1SggexC_tHdjg-AHMJVAFE-OM/s400/P5080225.JPG" alt="" id="BLOGGER_PHOTO_ID_5615730613985786146" border="0" /></a>Manny Pacquiao wins! and the crowd goes wild...<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs-J-8W5iKNDRksZTyMoexcXqcAuuNloZiwpXvSoPwMN0yIChHMeN7ch1wYS08k1Q8h4XpaoEkySBUPXy9PI3CQNqnrlgJ2krbjMAOqj1b7EK4S73ZAu54-Beuou0ywi9w0E1r8FJSIIg/s1600/P5080233.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs-J-8W5iKNDRksZTyMoexcXqcAuuNloZiwpXvSoPwMN0yIChHMeN7ch1wYS08k1Q8h4XpaoEkySBUPXy9PI3CQNqnrlgJ2krbjMAOqj1b7EK4S73ZAu54-Beuou0ywi9w0E1r8FJSIIg/s400/P5080233.JPG" alt="" id="BLOGGER_PHOTO_ID_5614936904345355138" border="0" /></a>watching the fight with friends<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVQKoOpCNR242eGP8bHnLTnRl8KyuRYWe-yjdv1J958W1YJvIXm_utLuzggKZ7rTe5Ni4nOx-XfrW5Nq0O0RZCd4h2zTfOr3X-Ez4rGGj6Wgp-GtUSo075SKSHPBjt7rhVDgCbjcS0JgE/s1600/palengke+%252835%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVQKoOpCNR242eGP8bHnLTnRl8KyuRYWe-yjdv1J958W1YJvIXm_utLuzggKZ7rTe5Ni4nOx-XfrW5Nq0O0RZCd4h2zTfOr3X-Ez4rGGj6Wgp-GtUSo075SKSHPBjt7rhVDgCbjcS0JgE/s400/palengke+%252835%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5614936891019944962" border="0" /></a>My trip would not be complete without a visit to their <a href="http://everythingsherbed.blogspot.com/2010/06/gensan-market.html">palengke</a><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqR5wl7kfuJ6iuNXgQT2WJA16s-3V47NkTMcUabYRgqEGaSn3ohq9wnrAm-bbk-zGGDGofojdSSbXzdxn9ieIpzHqji_qyMrpggp55g6TBdfd3jWkCBKkyhla6FXcwVlzb_UkSP_wtr4/s1600/P5090496.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqR5wl7kfuJ6iuNXgQT2WJA16s-3V47NkTMcUabYRgqEGaSn3ohq9wnrAm-bbk-zGGDGofojdSSbXzdxn9ieIpzHqji_qyMrpggp55g6TBdfd3jWkCBKkyhla6FXcwVlzb_UkSP_wtr4/s400/P5090496.JPG" alt="" id="BLOGGER_PHOTO_ID_5614936907736563954" border="0" /></a>this bunch for <a href="http://everythingsherbed.blogspot.com/2010/06/gensan-eats.html"><span style="font-style: italic;">Tinola</span></a> costs Php 10 only<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0-rwWfLSYhQx4yDgoAjsDNo_29LB-OWDhO10zCxgRLJXv5L4qiYNFX7A6JyaWsCDCv4q3DfDJimF_AhoFMm7vH20nEguG9683CE-Vp5Y3UeA6fO9n0nTnoSZhD_mSguzUBqlShxQRzQ/s1600/MARKET+%252813%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0-rwWfLSYhQx4yDgoAjsDNo_29LB-OWDhO10zCxgRLJXv5L4qiYNFX7A6JyaWsCDCv4q3DfDJimF_AhoFMm7vH20nEguG9683CE-Vp5Y3UeA6fO9n0nTnoSZhD_mSguzUBqlShxQRzQ/s400/MARKET+%252813%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5614935751700930402" border="0" /></a>dried fish sold at the market<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgMxlqd0OH8f-O3jZwN59599PrfJWnaRzmdlHFbyBdLrWC4tUvSsqdXifz_Ptq_H2UnC-2uszNyx_sxm-AMgFwFWmrATfj53cXBanJCPIby6rTYC6NZZoXqqXn4uIHqkukGz1Tz1AzZo/s1600/MARKET+%25287%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgMxlqd0OH8f-O3jZwN59599PrfJWnaRzmdlHFbyBdLrWC4tUvSsqdXifz_Ptq_H2UnC-2uszNyx_sxm-AMgFwFWmrATfj53cXBanJCPIby6rTYC6NZZoXqqXn4uIHqkukGz1Tz1AzZo/s400/MARKET+%25287%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5614936898340432386" border="0" /></a>bought some dried tuna skin for <span style="font-style: italic;">pasalubong</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2d1D1X0acoAkjJseYkCB-MjJNMmLKeayZjAe6COYWy7TqDPPehila5YnIfWSs9sL4QsGZxkBW4onP7fHkqjOln-251uko275UEqWmWN3zGH6NweJnfz_mxQYwu6ZMfHIXIE7unsPpzw/s1600/DSC_0334.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2d1D1X0acoAkjJseYkCB-MjJNMmLKeayZjAe6COYWy7TqDPPehila5YnIfWSs9sL4QsGZxkBW4onP7fHkqjOln-251uko275UEqWmWN3zGH6NweJnfz_mxQYwu6ZMfHIXIE7unsPpzw/s400/DSC_0334.JPG" alt="" id="BLOGGER_PHOTO_ID_5614935748447352850" border="0" /></a>a view of the beach at Lemlunay Resort<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RFdYdW48hIT2AMnkUKRUOIdiSUUUBtZpUeoJeoyOBe2uRaX9pfat_ORt_hTeI5OCAloJcaiIzCidNkxd9VJMu8OiA9E-Vsuc0PD29-g0oz_eEBCC93vWG-Nw6dRpvk6yA484-2mT9-c/s1600/P5070366.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RFdYdW48hIT2AMnkUKRUOIdiSUUUBtZpUeoJeoyOBe2uRaX9pfat_ORt_hTeI5OCAloJcaiIzCidNkxd9VJMu8OiA9E-Vsuc0PD29-g0oz_eEBCC93vWG-Nw6dRpvk6yA484-2mT9-c/s400/P5070366.JPG" alt="" id="BLOGGER_PHOTO_ID_5614935766813938322" border="0" /></a>looking for Nemo<br /></div>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com1tag:blogger.com,1999:blog-4805556013176237346.post-91794255492454288262011-06-03T06:00:00.002+08:002011-06-04T10:34:09.184+08:00Bread Machine Fun<a href="http://ascientistinthekitchen.net/">My</a><a href="http://ascientistinthekitchen.net/"> sister</a> recently bought a bread machine from her recent US trip.<br />We all had fun with it and enjoyed the freshly baked bread.<br /><br />It so easy to use, just dump all ingredients in the machine, set the<br />cycle and wait for it to cook.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNV0XhklsNQ5mZpiUgVy4i36znTnjj5wUjAzwapchb2UlLYuOolcKlD5_WoPmMVHDeQHbAHiBjaF2qOj7lpx63NrPRzZn7QbK-5-sd_gs_LzFySisWr6e3VVcoR-FFiCh8qGcewMrp0Y/s1600/P4040972.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNV0XhklsNQ5mZpiUgVy4i36znTnjj5wUjAzwapchb2UlLYuOolcKlD5_WoPmMVHDeQHbAHiBjaF2qOj7lpx63NrPRzZn7QbK-5-sd_gs_LzFySisWr6e3VVcoR-FFiCh8qGcewMrp0Y/s400/P4040972.JPG" alt="" id="BLOGGER_PHOTO_ID_5614182168497364978" border="0" /></a><span style="font-style: italic;">Dad with the bread machine</span><br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg55Fsbm8oVg8BtytfJKzbZ4-GGkRHBCPppQQluXs3CIIZ28dejLDQqB4TwljhMJc6bsY7fYl-sPalrnx2UOTPD6kJ4oFEPg0P6fbDw4jJRjEWPhoGVQfkZHUMoZQYoxLJ1BF-F-Fffe18/s1600/P3180300.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg55Fsbm8oVg8BtytfJKzbZ4-GGkRHBCPppQQluXs3CIIZ28dejLDQqB4TwljhMJc6bsY7fYl-sPalrnx2UOTPD6kJ4oFEPg0P6fbDw4jJRjEWPhoGVQfkZHUMoZQYoxLJ1BF-F-Fffe18/s400/P3180300.JPG" alt="" id="BLOGGER_PHOTO_ID_5613897958860009682" border="0" /></a><span style="font-style: italic;"><a href="http://ascientistinthekitchen.net/">my sister</a> checking out the manual</span><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAIuHW4EiIceTsbT0lO-E7w8eEeklpb90FbFSgn06Y5AvVgAEZf8K6lJVn1KMsR_0FK4qSs6WpCO3XGSXJuzumCxkZsbiDzQPpD_3XtVUwfXB3ZkM4tlVIfnvtnd3oEPA3cIPKvY5Ggs/s1600/P3180299.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAIuHW4EiIceTsbT0lO-E7w8eEeklpb90FbFSgn06Y5AvVgAEZf8K6lJVn1KMsR_0FK4qSs6WpCO3XGSXJuzumCxkZsbiDzQPpD_3XtVUwfXB3ZkM4tlVIfnvtnd3oEPA3cIPKvY5Ggs/s400/P3180299.JPG" alt="" id="BLOGGER_PHOTO_ID_5613897963106266994" border="0" /></a><span style="font-style: italic;">Me and mom checking out the baking process</span><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScwLFKvCYgxhs5t4t-6269hmAcUE49WutVuao5BTiFdTzlHns-gBBj9RTHbl5xVwPv_l_jxR_S9adC3ui7xfu-NJM0fdF06MQw2k9zAiBFqfsQY-gdG8-PgWMmji2cr_Z9a9Z7HFwah0/s1600/P3180295.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjScwLFKvCYgxhs5t4t-6269hmAcUE49WutVuao5BTiFdTzlHns-gBBj9RTHbl5xVwPv_l_jxR_S9adC3ui7xfu-NJM0fdF06MQw2k9zAiBFqfsQY-gdG8-PgWMmji2cr_Z9a9Z7HFwah0/s400/P3180295.JPG" alt="" id="BLOGGER_PHOTO_ID_5613897969043317874" border="0" /></a><span style="font-style: italic;">Of course I have to pose with the machine</span><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBY-Z1RpLSsABU9OOsEBK6UPS3fyV3Fe6GuaRUGtdj46yBCnUHbZAMj4JBb7nn88QbOWghVn_RyynIglWs_j4RwnmnT6IZr9DM0xK5Z5G3qerKIH107fcCiOwJh-ha9M4Nkp_vL86D0LE/s1600/P4050982.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBY-Z1RpLSsABU9OOsEBK6UPS3fyV3Fe6GuaRUGtdj46yBCnUHbZAMj4JBb7nn88QbOWghVn_RyynIglWs_j4RwnmnT6IZr9DM0xK5Z5G3qerKIH107fcCiOwJh-ha9M4Nkp_vL86D0LE/s400/P4050982.JPG" alt="" id="BLOGGER_PHOTO_ID_5614182177770040930" border="0" /></a><span style="font-style: italic;">Voila! freshly baked bread</span><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh315KE2IvIX4TPdux8ygthE9KmbPePjiyl_IuShEI6UWmcwFl54xASwX-sNWWMyCgBPpkMpv7bg8tV9aPyKom-vhBo_z8vu0FItzZbB5WrEm6jQzsW4j6eUcH1eDkK6Woe_zWpe_elppM/s1600/P4050988.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh315KE2IvIX4TPdux8ygthE9KmbPePjiyl_IuShEI6UWmcwFl54xASwX-sNWWMyCgBPpkMpv7bg8tV9aPyKom-vhBo_z8vu0FItzZbB5WrEm6jQzsW4j6eUcH1eDkK6Woe_zWpe_elppM/s400/P4050988.JPG" alt="" id="BLOGGER_PHOTO_ID_5614182175427366306" border="0" /></a><span style="font-style: italic;">letting the sesame bread rest before cutting</span><br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53h-Hy1_HzuPYCvjBD1pZKe71C-xffxlnUDnpv4jpgzfdZ9t5rS1t7e08GbvJC-xTFPRF2tZFKec65j7F43tvkE5vjgbb6h0Z3nLGdiCLqlja7-_XrhXlzK9kYyNlxGimsjAWfezcw2c/s1600/P4220157.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53h-Hy1_HzuPYCvjBD1pZKe71C-xffxlnUDnpv4jpgzfdZ9t5rS1t7e08GbvJC-xTFPRF2tZFKec65j7F43tvkE5vjgbb6h0Z3nLGdiCLqlja7-_XrhXlzK9kYyNlxGimsjAWfezcw2c/s400/P4220157.JPG" alt="" id="BLOGGER_PHOTO_ID_5614182757318587042" border="0" /></a><span style="font-style: italic;">basic white bread</span><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1CTz-dooWD9022YNJwil8USaPbZqkfgPlEtCNym_hUMLTWrlf21AiAXZOXGaGUm4Da0C3h_y2IrHUly5IKLIG7rfS4MgWKl798iZxvqZcTSu-KAfOxYnvc3gYq1BbZ9LAua18IL2idE/s1600/P4050993.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1CTz-dooWD9022YNJwil8USaPbZqkfgPlEtCNym_hUMLTWrlf21AiAXZOXGaGUm4Da0C3h_y2IrHUly5IKLIG7rfS4MgWKl798iZxvqZcTSu-KAfOxYnvc3gYq1BbZ9LAua18IL2idE/s400/P4050993.JPG" alt="" id="BLOGGER_PHOTO_ID_5614182186083190594" border="0" /></a><span style="font-style: italic;">Nutella goes well with hot bread</span><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6B0pHWoT6BAvMuArb7_EcjoT7_y3ScNvC6EXww2pUNWhxZMLMY3WtUUQkUu6QiOFjbbr-WD5Lo4PrVp_qhrqViFOSKTwK0-skf3WkUTP45_ZGyUzl1doYR37JLUzwCHlmo5I2IJ8ZyQ/s1600/P4030954.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6B0pHWoT6BAvMuArb7_EcjoT7_y3ScNvC6EXww2pUNWhxZMLMY3WtUUQkUu6QiOFjbbr-WD5Lo4PrVp_qhrqViFOSKTwK0-skf3WkUTP45_ZGyUzl1doYR37JLUzwCHlmo5I2IJ8ZyQ/s400/P4030954.JPG" alt="" id="BLOGGER_PHOTO_ID_5614182171752771298" border="0" /></a><span style="font-style: italic;">mom wanted some raisin bread but we didn't have raisins </span><br /><span style="font-style: italic;">that time, so we use trail mix instead</span><br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6JCmsFhMsc6zbjEq7HjVDUxo07nuPF8YUv5kcCUCdqgkhdCmvVaoeo1NAoXIReI8bdEUEPND0rxftR2S5wUlvmZq5m2hf9Rk9lzszu5-CxWC7bmJfsBZYK_Javma_yU7nlAr5bbNnpU/s1600/P4071008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe6JCmsFhMsc6zbjEq7HjVDUxo07nuPF8YUv5kcCUCdqgkhdCmvVaoeo1NAoXIReI8bdEUEPND0rxftR2S5wUlvmZq5m2hf9Rk9lzszu5-CxWC7bmJfsBZYK_Javma_yU7nlAr5bbNnpU/s400/P4071008.JPG" alt="" id="BLOGGER_PHOTO_ID_5614182748890307858" border="0" /></a><span style="font-style: italic;">The Incredible Hulk's favorite green bread, Pandan bread :D</span><br /></div>Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com3tag:blogger.com,1999:blog-4805556013176237346.post-14141776407988565572011-04-28T16:08:00.007+08:002011-04-28T16:08:00.240+08:00Inihaw na Bangus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUpuNPWJKuhwKOdQwNl0_KLzZYGCVA709PFIVduUOVobY3sC0fpYH1sDjntH7QPB4rcl5VsXvkFmhJL9RvVslWHObEkUAloHHnAaeNLaJE8qFScBMnu94DhyWZ8CCErnEim0FrJS7png/s1600/DSCF0045+%252824%2529.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUpuNPWJKuhwKOdQwNl0_KLzZYGCVA709PFIVduUOVobY3sC0fpYH1sDjntH7QPB4rcl5VsXvkFmhJL9RvVslWHObEkUAloHHnAaeNLaJE8qFScBMnu94DhyWZ8CCErnEim0FrJS7png/s400/DSCF0045+%252824%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5576794968863711874" border="0" /></a>I got this method of cooking <span style="font-style: italic;">Inihaw na Bangus</span> (Grilled Milkfish) from my<br /><a href="http://ascientistinthekitchen.net/">sister</a>. Her secret? Remove the scales to enjoy the skin of the bangus<br />and wrap it in banana leaves to get a very moist fish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMEl450KAa9ukU6X5ZdgENMLvEQYQDvlM2jpnLFbB0WYlUsNH0oNbFyLekvwF4IXIhbb_OKIBznu9zoDLr8Fv9JTSS58W9UsyZybls4MU-ZC1UuNhj2-7Cj2Ivf8NwCZSrk5lwSTV54c/s1600/DSCF0045+%252831%2529.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMEl450KAa9ukU6X5ZdgENMLvEQYQDvlM2jpnLFbB0WYlUsNH0oNbFyLekvwF4IXIhbb_OKIBznu9zoDLr8Fv9JTSS58W9UsyZybls4MU-ZC1UuNhj2-7Cj2Ivf8NwCZSrk5lwSTV54c/s400/DSCF0045+%252831%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5576794978099306930" border="0" /></a><br />You can use <span style="font-style: italic;">boneless bangus</span> sold in the grocery but fresh ones from<br />your local market would be better. Ask the fish monger to remove the scales<br />and clean it for you. Have it sliced for <span style="font-style: italic;">daing na bangus</span> (the fish is sliced from<br />the back to expose the whole cavity). Some fish monger would deboned it<br />for you, if not then you get to debone it yourself :D Remove the main spine<br />and whatever bones you see.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42Qk7CjFnooTSI52qAc1IjND6clAw3uIlRG5eZGOLPAgHHg8FkUsHnOJOOamvMcCJmL7AKx-pR0EAOLwBVHDJfCJ9tMdnY2HN7RBJ0obs-iIVLEAqhu_p2_xkGTvPWJWFEoU1__kJd50/s1600/DSCF0045+%252825%2529.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42Qk7CjFnooTSI52qAc1IjND6clAw3uIlRG5eZGOLPAgHHg8FkUsHnOJOOamvMcCJmL7AKx-pR0EAOLwBVHDJfCJ9tMdnY2HN7RBJ0obs-iIVLEAqhu_p2_xkGTvPWJWFEoU1__kJd50/s400/DSCF0045+%252825%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5576794976280637858" border="0" /></a><br />Mix the stuffing (chopped tomatoes, onions and ginger). Rub the fish with salt<br />and place the stuffing on one side. Fold back the other side to form the fish<br />and wrap in banana leaves.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCBf-in2FSgmqMqNHfTFizWohaRG43C0WgzPKrULUZbCSaCopIYvDY4xlubd_FhxQgb8OAY1Eks_R1O0GZ1iW-MmC8LY7dJy7Wz3v64a4gvb7tLbKPVmwRciRAVePXyqCLP8yqgMPmD9k/s1600/DSCF0045+%252828%2529.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCBf-in2FSgmqMqNHfTFizWohaRG43C0WgzPKrULUZbCSaCopIYvDY4xlubd_FhxQgb8OAY1Eks_R1O0GZ1iW-MmC8LY7dJy7Wz3v64a4gvb7tLbKPVmwRciRAVePXyqCLP8yqgMPmD9k/s400/DSCF0045+%252828%2529.JPG" alt="" id="BLOGGER_PHOTO_ID_5576794973154946994" border="0" /></a><br />I find it hard to measure the doneness(?) of the fish since since it is covered<br />with banana leaves. My<a href="http://ascientistinthekitchen.net"> sister</a> suggests to wrap the fish in 3 layers of banana<br />leaves. When the inner layer is already charred it is time to turn it to the<br />other side. When cooked, you'll get a very moist fish with a burnt taste of<br />banana leaves. Fish sauce with <a href="http://everythingsherbed.blogspot.com/2008/11/october-harvest.html"><span style="font-style: italic;">kalamansi</span></a> would be the ideal dipping sauce.Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com5tag:blogger.com,1999:blog-4805556013176237346.post-44539445853058164642011-04-22T06:00:00.005+08:002011-04-25T14:24:17.760+08:00Summer Cooler : Ice Candy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGMRIbmc5cHIT3LPJfciGVeRzveGApPc_QV1bWC-NPuXmGKX8g1RY89kL4pebKKv0Br2eki2BnW4oqt0fC_myxHekZvNFpzQzTEMMXe8CG8U6vlrIjwIUF8zzF3VgRVMSXw5jt9efcR4/s1600/P4100334.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGMRIbmc5cHIT3LPJfciGVeRzveGApPc_QV1bWC-NPuXmGKX8g1RY89kL4pebKKv0Br2eki2BnW4oqt0fC_myxHekZvNFpzQzTEMMXe8CG8U6vlrIjwIUF8zzF3VgRVMSXw5jt9efcR4/s400/P4100334.JPG" alt="" id="BLOGGER_PHOTO_ID_5596030073023467282" border="0" /></a><br />As a child, one thing I looked forward to summer is making<br />ice candy. It's a Popsicle in narrow plastic bags. We would make<br />it in the afternoon and freeze it overnight. The next day, we would<br />bring it to play and compare them with our playmate's version.<br />The flavor would vary depending on what is available in the kitchen<br />and what fruit is in season. The most common would be <span style="font-style: italic;">buko</span><br />(young coconut), mango and jack fruit. Other times we would use<br />chocolate milk like Milo or Ovaltine and coffee to make mocha flavor.<br /><br />For fruit flavor ice candy, puree the fruit and mix with milk and sugar.<br />adjust the flavor to your liking. You can also add fruit bits to make<br />it special. Use a funnel to pour the mixture in special plastic<br />bags (1 1/2" x 10"). Leave about 2 inches space from the top and<br />make a knot to close it. Freeze overnight (24 hours would be better).<br />You can tot it for picnics, to play and travel with little fuss.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzA0Z-KlCWwcN5xvkQr5vZEvvDKqk7FVjMYzzDZ1iuJmd2FefFkxor9nIzP3WLxnjXktpALD4jL4-Ft04Z4GfxCIVDKkAznwIgL9saZlg9TcN8YuxyIOBFJ_JMZIWy4Xo-LKNlaTWsoAI/s1600/P4100326.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzA0Z-KlCWwcN5xvkQr5vZEvvDKqk7FVjMYzzDZ1iuJmd2FefFkxor9nIzP3WLxnjXktpALD4jL4-Ft04Z4GfxCIVDKkAznwIgL9saZlg9TcN8YuxyIOBFJ_JMZIWy4Xo-LKNlaTWsoAI/s400/P4100326.JPG" alt="" id="BLOGGER_PHOTO_ID_5596031051642756786" border="0" /></a><br />How to eat ice candy? Rip the sealed flat end of the ice candy using your<br />hand or teeth (this is more fun). Once opened, squeeze the knotted<br />end of the plastic,pushing the ice candy upward. Eat the ice candy,<br />pushing the ice upward until you finish it off.<br /><br />I made ice candy using the <a href="http://everythingsherbed.blogspot.com/2011/03/minatamis-na-langka-sweetened-jackfruit.html">sweetened jack fruit</a> I made weeks ago.<br />I am sharing this to all Weekend Herb Blogger followers. Don't forget<br />to head over to <a href="http://cookalmostanything.blogspot.com/">Haalo</a> of <a href="http://cookalmostanything.blogspot.com/">Cook (Almost) Anything</a>, our host for this week's<br />WHB #280 round up.Elahttp://www.blogger.com/profile/16785762475714853232noreply@blogger.com4